Lv3
370 积分 2025-10-09 加入
Correlation study between sesame seeds roasting conditions and the physicochemical characteristics, hazardous substances levels, and volatile substances profile of hot-water-substitution extracted flavor sesame (Sesamum indicum L.) oil
22天前
已完结
Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test
1个月前
已完结
Unraveling the influence of storage condition on off-flavor generation in fried pepper (Zanthoxylum bungeanum Maxim.) oil during storage through molecular sensory science and simulation experiment
1个月前
已完结
Designing emulsified systems with soybean oil body membrane protein aggregate: Insights into chain bead-like structure, molecular interactions and interfacial behavior
1个月前
已关闭
Structural modulation of soy protein isolate and correlation with beany flavor: Effect of dry heating temperature
1个月前
已关闭
Designing emulsified systems with soybean oil body membrane protein aggregate: Insights into chain bead-like structure, molecular interactions and interfacial behavior
1个月前
已关闭
Effects of pH and temperature on the stability of peanut oil bodies: New insights for embedding active ingredients
1个月前
已完结
Effect of processing on oxidative stability and lipid classes of sesame oil
3个月前
已关闭
Phosphatidylcholine-Protein Interactions in Soybean Lipophilic Protein: Structural Basis for the Foaming Potential of β-conglycinin/glycinin/Oil Body Protein Binary Complexes
3个月前
已关闭
A Reliable HPLC-ELSD Method for Determination of Cholesterol, Phosphatidylcholine, Lysophosphatidylcholine Content and the Stability of a Liposomal Formulation
3个月前
已完结
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