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20 积分 2023-03-13 加入
Oral Processing and Consumer Perception: Lipid-based Systems
1个月前
已完结
Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose
2个月前
已完结
Aerosol generation of sweeteners solutions during a drinking process
2个月前
已完结
Water-in-oil oleogel with biphasic stabilization for fabrication of low-fat salad dressing
2个月前
已完结
Starch based fat replacers in food system: Modification, structured design, and application
2个月前
已完结
Encapsulation and Its Possible Application in the Technology of Ready-Made and Ready to Eat Food - A Review
2个月前
已完结
Insights into the difference between diglyceride-oil based and triglyceride-oil based oleogels: physical property, crystal structure and stability
3个月前
已完结
Recent trends in oleosomes: Extraction methods, structural characterization, and novel applications
3个月前
已完结
IoT-Driven Reflectance-Based Multimode Colorimeter for Real-Time Monitoring of Crystallization Process: A Study on Oleogels
3个月前
已完结
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