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40 积分 2023-10-24 加入
Interaction of iron(III) with taste enhancers: Potential of Fe(III) salts with inosine monophosphate or guanosine monophosphate for food fortification
29天前
已完结
Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods
29天前
已完结
Stabilization of a collagen peptide-cranberry juice by three functional polysaccharides with different charge characteristics
1个月前
已完结
Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective
1个月前
已完结
Excellent hydration properties and oil holding capacity of citrus fiber: Effects of component variation and microstructure
2个月前
已完结
All-Natural, Plant-Based Nanofibrils from Citrus Fiber and Glycyrrhizic Acid for Stabilization of Edible Emulsion Gels
2个月前
已完结
Modification, biological activity, applications, and future trends of citrus fiber as a functional component: A comprehensive review
2个月前
已完结
Release of aroma components from agarose gels during human chewing: Effects of agarose molecular weight and chewing cycles
2个月前
已完结
A two-front nutrient supply environment fuels small intestinal physiology through differential regulation of nutrient absorption and host defense
2个月前
已完结
Hybrid biodegradable materials from starch and hydrocolloid: fabrication, properties and applications of starch-hydrocolloid film, gel and bead
3个月前
已完结
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