Lv13
88 积分 2024-12-15 加入
Pickering emulsions stabilized by soybean protein–based nanoparticles: A review of formulation, characterization, and food‐grade applications
5天前
已完结
CO2-responsive surfactants for switchable Pickering emulsions with a recyclable aqueous phase
5天前
已完结
Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels
5天前
已完结
The perspective of meat and meat-alternative consumption in China
11天前
已完结
Development of plant‐based burger patties with pea protein isolate and barnyard millet flour and its storage stability in aerobic and vacuum packaging
13天前
已完结
A novel strategy of vacuum-packaged chicken feet for bacteriostasis and antioxidation: Pickering emulsion of ZnO / Star anise essential oils combined with radiofrequency treatment
14天前
已完结
Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts
14天前
已完结
Deep learning-assisted fluorescence spectroscopy for food quality and safety analysis
16天前
已完结
Food and agro-product quality evaluation based on spectroscopy and deep learning: A review
17天前
已完结
Understanding the learning mechanism of convolutional neural networks in spectral analysis
17天前
已完结
皖公网安备34019202002308
