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幽默的柜子
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2023-07-08 加入
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Facile synthesis of zein-based emulsion gels with adjustable texture, rheology and stability by adding β-carotene in different phases
9天前
已完结
Functional application of Maillard conjugate derived from a κ-carrageenan/milk protein isolate mixture as a stabilizer in ice cream
26天前
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Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties
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Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese
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Dietary gallic acid as an antioxidant: A review of its food industry applications, health benefits, bioavailability, nano-delivery systems, and drug interactions
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Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties
30天前
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Glycosylated whey protein isolate enhances digestion behaviors and stabilities of conjugated linoleic acid oil in water emulsions
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The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene
1个月前
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Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions
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Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics
1个月前
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DOI错误
28天前
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