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38 积分 2024-07-04 加入
Study on the Rheological Properties and Volatile Release of Cold-Set Emulsion-Filled Protein Gels
2个月前
已完结
Recent trends in aroma release and perception during food oral processing: A review
2个月前
已完结
Food-Oral Processing: Current Progress, Future Directions, and Challenges
3个月前
已完结
Recent trends in aroma release and perception during food oral processing: A review
3个月前
已完结
Create Fat Substitute From Soybean Protein Isolate/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations Formulations
4个月前
已完结
Whey protein isolate regulates the oral processing characteristics of lotus root starch
4个月前
已完结
Rheology of individual chitosan and polyphenol/chitosan microparticles for food engineering
4个月前
已完结
Rheology and tribology of chitosan/Acacia gum complex coacervates
4个月前
已完结
Improved emulsion stability and modified nutrient release by structuring O/W emulsions using konjac glucomannan
4个月前
已完结
Microstructural changes during alkali- and heat induced gelation of konjac glucomannan
4个月前
已完结
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