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Plant-based Pickering emulsions
5天前
已关闭
Plant-based mayonnaise: Trending ingredients for innovative products
7天前
已完结
Design Optimization of emulsions based on fine fraction of durum wheat oil cake: Structural and rheological properties
7天前
已完结
Advances in Starch–Lipid–Protein Interactions in Starch‐Based Food Systems: Bridging Structural Complexity With Functional Design
19天前
已完结
Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance
24天前
已完结
Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers
26天前
已完结
Fat replacement and reduction strategies for plant-based foods
1个月前
已完结
Structural Factors That Determine the Amylolytic Properties of Starch–Lipid Complexes
1个月前
已完结
Using oxidized amylose as carrier of linalool for the development of antibacterial wound dressing
1个月前
已完结
Complexation Process Between Amylose and Lysophospholipids Using Molecular Docking and Molecular Dynamics Simulation
1个月前
已完结
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