Lv1
34 积分 2023-12-01 加入
Development of spray dried functional milk protein concentrate containing whey proteins as fibrils
3天前
已完结
Efficient preparation of starch-lipid complexes: A review
4天前
已完结
Tailoring starch-lipid complexes for optimized flaxseed oil emulsion stability, antioxidation, and digestion kinetics
4天前
已完结
The influence of polyunsaturated fatty acids on probiotic growth and adhesion
9天前
已完结
Effect of the stretching temperature on the texture and thermophysical properties of Mozzarella cheese
10天前
已完结
The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products
11天前
已完结
Nanoemulsion with Coconut Oil and Soy Lecithin as a Stable Delivery System for Lycopene and Its Incorporation into Yogurt to Enhance Antioxidant Properties and Maintain Quality
17天前
已完结
Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review
17天前
已完结
Physical and oxidative stability of babassu (Orbignya phalerata mart) oil in water nanoemulsions: Effect of oil and guar gum concentrations
2个月前
已完结
Microencapsulation of Pickering nanoemulsions containing walnut oil stabilized using soy protein–curcumin composite nanoparticles: Fabrication and evaluation of a novel plant-based milk substitute
2个月前
已完结
皖公网安备34019202002308
