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70 积分 2025-04-21 加入
Acetylated EGCG and ascorbyl palmitate: A comparative study of antioxidant activity and inhibition of lipid oxidation in surimi and shrimp oil
4个月前
已完结
Natamycin: A natural antifungal agent for food preservation—A review
4个月前
已关闭
Fabrication of W/O Pickering Emulsions Stabilized by Hydrophobic Silica Nanoparticles and Their Application in Encapsulation
5个月前
已关闭
Characteristics of meat batters with added native and preheated defatted walnut
5个月前
已完结
高速剪切法和微流控法制备海藻酸钠微球及流变和摩擦特性表征
6个月前
已完结
High internal phase Pickering emulsions
6个月前
已完结
Pickering emulsion stabilized by ergosterol solely as a new fat substitute improves the quality of pork sausages
6个月前
已完结
The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality
7个月前
已完结
Improvement of low-oil gelatin emulsions performance by adjusting the electrostatic interaction between gelatin and nanocellulose with different morphologies
7个月前
已完结
Cholecalciferol‐ and α‐tocopherol‐loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications
7个月前
已完结
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