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An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides
2小时前
待确认
Effects of different physical factors on potato protein‐chitosan complexes considering Hofmeister series and Maillard reaction
5小时前
已完结
Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges
1个月前
已完结
The artificial sweetener erythritol and cardiovascular event risk
1个月前
已完结
Food gels: Gelling process and new applications
2个月前
已完结
Mycoproteins for use in meat analogs: a scientific description and potential utilities
3个月前
已完结
Chemical modification of polysaccharides for sustainable bioplastics
5个月前
已完结
Rheological analysis of food materials
7个月前
已完结
Potato: A Sustainable Source of Functional and Nutritional Proteins
8个月前
已完结
Chapter 4 - Plant source: Vegetable oils
1年前
已完结
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