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30 积分 2025-10-24 加入
Light-Colored Maillard Peptides: Formation from Reduced Fluorescent Precursors of Browning and Enhancement of Saltiness Perception
2个月前
已完结
Structural and Emulsifying Properties of Soybean Protein Isolate–Sodium Alginate Conjugates under High Hydrostatic Pressure
3个月前
已完结
Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality
3个月前
已完结
Development of Nanocomplexes for Curcumin Vehiculization Using Ovalbumin and Sodium Alginate as Building Blocks: Improved Stability, Bioaccessibility, and Antioxidant Activity
5个月前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
5个月前
已完结
Molecular Mechanism for Improving Emulsification Efficiency of Soy Glycinin by Glycation with Soy Soluble Polysaccharide
8个月前
已完结
Fabrication of clickable bamboo-sourced cellulose nanofibrils for diverse surface modifications: Hydrophobicity and fluorescence functionalities
8个月前
已完结
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