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40 积分 2024-06-17 加入
Banana peel nanocellulose and soy protein hydrolysate complexed colloidal nanoparticles synthesis using ultrasonic interventions: characterization and stable pickering emulsion formation
23天前
已完结
Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin
1个月前
已完结
Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels
1个月前
已完结
Effect of ratio of oil to sample on the quality of fried fish ( Pseudorasbora parva )
1个月前
已完结
Analysis of volatile compounds contributing to distinctive odour of silver carp (Hypophthalmichthys molitrix) surimi
2个月前
已完结
Effects of expeller‐pressed/physically refined soybean oil on frying oil stability and flavor of french‐fried potatoes
2个月前
已完结
Nonlinear viscoelasticity of Melaleuca alternifolia essential oil Pickering emulsion stabilized with cellulose nanofibrils
2个月前
已关闭
Improving fried burger quality and modulating acrylamide formation by active coating containing Rosa canina L. extract nanoemulsions
2个月前
已完结
Improving air-fried squid quality using high internal phase emulsion coating
2个月前
已完结
Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince
2个月前
已完结
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