Lv62
2320 积分 2024-08-08 加入
Effect of Modified Cassava Starch in Reduced-fat Mayonnaise by Correlating Emulsion Stability with Anti-oxidation Reaction Using Gas Chromatography–Mass Spectrometry (GC-MS)
23天前
已完结
Effect of chicken sternum cartilage on bone mineral density and its mechanism
26天前
已完结
Analysis of fermentation characteristics, nutritional and flavor profiles of Xuxiang kiwifruit juice fermented by different lactic acid bacterial strains, and changes in antioxidant activity after in vitro digestion
26天前
已完结
Fabrication of bilayer emulsion by ultrasonic emulsification: Effects of chitosan on the interfacial stability of emulsion
28天前
已完结
Analysis of fermentation characteristics, nutritional and flavor profiles of Xuxiang kiwifruit juice fermented by different lactic acid bacterial strains, and changes in antioxidant activity after in vitro digestion
28天前
已完结
Gelled Emulsions Based on Amaranth Flour with Hemp and Sesame Oils
29天前
已完结
Influence of the particle size and hydrocolloid type on lipid digestion of thickened emulsions
30天前
已完结
Characterize and explore the dynamic changes in the volatility profiles of sauce-flavor baijiu during different rounds by GC-IMS, GC–MS and GC×GC–MS combined with machine learning
30天前
已完结
Impact of Phenolic Acid Derivatives on the Oxidative Stability of β-Lactoglobulin-Stabilized Emulsions
1个月前
已完结
1H-NMR to assess bioaccessibility and stability of designed astaxanthin nanoemulsions
1个月前
已关闭
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