Lv3
250 积分 2025-10-09 加入
Heat-induced interactions between microfluidized hemp protein particles and caseins or whey proteins
2天前
已完结
The role of interfacial protein composition in the stability of soybean oil bodies: Elucidating the mechanism of protein-lipid co-oxidation under different extraction conditions
8天前
已完结
Effect of thermal pre-treatment on the phenolic and protein profiles and oil oxidation dynamics of golden flaxseeds
18天前
已关闭
Cyanide content, nutrient composition, physicochemical properties and sensory quality of flaxseed oil bodies prepared from flaxseeds (Linum usitatissimum L.) treated with different heat treatment methods
18天前
已完结
Predicting oxidative stability of Camellia oil based on multimodal data fusion strategy integrating NIR and Raman spectroscopies with chemometrics
19天前
已完结
Covalent vs. non-covalent polyphenol-potato protein conjugates in emulsions: Suppressing protein-lipid co-oxidation and improving whipped cream
19天前
已完结
Impact of cooking methods on the flavor profile of fresh-pressed and dry-pressed green huajiao (Zanthoxylum schinifolium Siebold & Zucc.) original pulp oil
19天前
已完结
The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies
1个月前
已完结
Deciphering the key interfacial molecules and core structure contributing to fat globule stability in UHT Milk: Omics analysis and computer simulation
1个月前
已完结
In-situ seed coat coating: A natural strategy modulating interfacial structure, rheological properties and physicochemical stability of roasted pine nut oil bodies
1个月前
已完结
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