Lv11
30 积分 2023-06-26 加入
Understanding New Advances in Network Governance: A Systematic Literature Review
2小时前
已完结
Engineering surfactant-free pickering double emulsions gels with different structures as low-calorie fat analogues: Tunable oral perception, inhibiting lipid digestion, and potent co-delivery for lycopene and epigallocatechin gallate
17天前
已完结
Preparation and characterization of whey protein isolate-dextran-proanthocyanidins ternary complexes: Formation mechanism, physicochemical stability
1个月前
已完结
Modulating the stability and gastrointestinal tolerance of lycopene in low-oil gelatin emulsions by constructing cellulose network barrier
2个月前
已完结
Encapsulation of lycopene in Pickering emulsion stabilized by complexes of whey protein isolate fibrils and sodium alginate: Physicochemical property, structural characterization and in vitro digestion property
2个月前
已完结
The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese
7个月前
已完结
Thin adhesive oil films lead to anomalously stable mixtures of water in oil
7个月前
已完结
Unveiling fine-scale urban third places for remote work using mobile phone big data
8个月前
已完结
Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese
8个月前
已完结
Advanced glycation End-products (AGEs): an emerging concern for processed food industries
9个月前
已完结
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