Lv42
780 积分 2024-10-19 加入
Hydroxypropylmethylcellulose at the oil–water interface. Part I. Bulk behaviour and dynamic adsorption as affected by pH
13天前
已完结
Effects of proteins on emulsion stability: The role of proteins at the oil–water interface
14天前
已完结
Food emulsions as delivery systems for flavor compounds: A review
20天前
已完结
Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste
25天前
已完结
Effects of Cooking Temperatures on the Physicochemical Properties and Consumer Acceptance of Chicken Stock
26天前
已完结
Duck fat: Physicochemical characteristics, health effects, and food utilizations
26天前
已完结
Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth
26天前
已完结
Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
26天前
已完结
Exploring the influence of ultrasound on the antibacterial emulsification stability of lysozyme-oregano essential oil
27天前
已完结
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications
1个月前
已完结
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