Lv11
80 积分 2025-10-09 加入
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
1小时前
求助中
Uncovering the chemical drivers of Sichuan pepper aroma preferences based on integrated sensory evaluation, GC–MS, and multivariate analysis
1天前
已完结
Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise
5天前
已完结
Egg yolk: structures, functionalities and processes
5天前
已完结
Study on the interfacial properties of rice bran oil bodies affecting their physicochemical properties, stability and adsorption behavior at the oil-water interface for the design of precisely emulsified systems
11天前
已关闭
Modulating interfacial structure and lipid digestion of natural Camellia oil body by roasting and boiling processes
27天前
已完结
Study on the effect of glycerol monostearate on the properties of sesame oil body-based aerated emulsions and related mechanisms
28天前
已完结
Deciphering the role of endogenous polyphenols in the stability and rheological properties of walnut Oleosome emulsions
1个月前
已完结
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