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98 积分 2023-09-18 加入
Development of food-grade oleogel via the aerogel-templated method: Oxidation stability, astaxanthin delivery and emulsifying application
9天前
已完结
High-internal-phase emulsions stabilized by alkali-extracted green tea polysaccharide conjugates for curcumin delivery
9天前
已完结
Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: microstructural characterization, stability, and curcumin delivery behavior
14天前
已完结
Insight into interfacial adsorption behavior of high-density lipoprotein hydrolysates regulated by carboxymethyl dextrin and in vitro digestibility of curcumin loaded high internal phase emulsions
16天前
已完结
Development of corn starch-sodium alginate emulsion gels as animal fat substitute: Effect of oil concentration
16天前
已完结
羧甲基罗望子种子多糖/壳聚糖复合物通过静电相互作用稳定高内相乳液：质量比和油水界面活性的作用
2个月前
已完结
Recent Progress on Direct Trifluoromethylthiolating Reagents and Methods
1年前
已完结
Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and its gut homeostasis regulation
1年前
已完结
Food quality, safety, and functionality – relevance to nutrition security
1年前
已完结
Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications
1年前
已完结
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