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30 积分 2024-01-04 加入
Effects of freeze-drying and microwave vacuum freeze-drying on the activity of IgY: From the perspective of protein structure
3天前
已完结
Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment
6天前
已完结
Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates
7天前
已完结
Review of Functional Aspects of Nanocellulose-Based Pickering Emulsifier for Non-Toxic Application and Its Colloid Stabilization Mechanism
8天前
已完结
Advances in preparation and application of food-grade emulsion gels
8天前
已完结
Semisolid medium internal phase emulsions stabilized by dendritic-like mushroom cellulose nanofibrils: Concentration effect and stabilization mechanism
10天前
已完结
Semisolid medium internal phase emulsions stabilized by dendritic-like mushroom cellulose nanofibrils: Concentration effect and stabilization mechanism
3个月前
已完结
Effects of ultrasound pretreatment at different powers on flavor characteristics of enzymatic hydrolysates of cod (Gadus macrocephalus) head
4个月前
已完结
Alkylsuccinylated oxidized cellulose-based amphiphiles as a novel multi-purpose ingredient for stabilizing O/W emulsions
5个月前
已完结
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