Lv52
990 积分 2024-03-03 加入
Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism
2个月前
已关闭
Impact of high-intensity ultrasound on interfacial protein adsorption of non-dairy whipping cream: Whipping properties and foam stabilization model
2个月前
已完结
Bio-based antimicrobial delivery systems for improving microbial safety and quality of raw or minimally processed foods
2个月前
已完结
Inulin‐Lipid Core–Shell Microcapsules Target the Gut Microbiota and Mimic the Pharmaceutical Food Effect for Improved Oral Antipsychotic Delivery
2个月前
已完结
Fabrication of cinnamon essential oil nanoemulsions with high antibacterial activities via microfluidization
2个月前
已完结
Synergistic effects of microcrystalline cellulose and xanthan gum on the stability of milk fat-based UHT whipping cream
2个月前
已完结
椰子甘油二酯/奶油添加量对复合脂奶油品质的影响
2个月前
已完结
Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties
3个月前
已完结
Preparation of nanocellulose-silk fibroin stiff hydrogel and high absorbing-low expansion xerogel via polysaccharide-protein interactions
3个月前
已完结
Physicochemical properties and flavor substances analyses of refined beef tallow with dry fractionation treatment
3个月前
已完结
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