Lv52
990 积分 2024-07-26 加入
Conjugated safflower seed oil and its oleogels stabilization properties: Thermodynamic properties, rheology, oxidative stability
1个月前
已完结
UV irradiation improved gel properties and chill‐stored stability of surimi gel
1个月前
已完结
Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels
1个月前
已完结
Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol
1个月前
已完结
Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi
1个月前
已完结
Natural Products Self-Assembled Nanozyme for Cascade Detection of Glucose and Bacterial Viability in Food
2个月前
已关闭
Progress and Challenge of Sensors for Dairy Food Safety Monitoring
2个月前
已关闭
EFFECT OF DIFFERENT TYPES OF FISH ON FISH SAUSAGES WITH THE ADDITION OF TRANSGLUTAMINASE
2个月前
已关闭
Application of gel‐in‐oil‐in‐water double emulsions as a pork oil replacer in emulsified sausage
2个月前
已完结
An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives
3个月前
已关闭
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