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10 积分 2024-06-17 加入
Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture
16小时前
待确认
The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel
4天前
已完结
Effects of κ-carrageenan on gel quality of threadfin bream (Nemipterus spp.) surimi containing salted duck egg white powder
4天前
已完结
High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi
5天前
已完结
Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat
5天前
已完结
Rennet-assisted modification for enhanced freeze-thaw stability in sodium caseinate-stabilized high internal phase emulsions
8天前
已完结
Development of high‐internal‐phase emulsions stabilized by soy protein isolate–dextran complex for the delivery of quercetin
8天前
已完结
The fabrication, characterization, and application of chitosan–NaOH modified casein nanoparticles and their stabilized long-term stable high internal phase Pickering emulsions
8天前
已完结
Synergistic stabilization of high internal phase Pickering emulsions by peanut isolate proteins and cellulose nanocrystals for β-carotene encapsulation
8天前
已完结
Influence of low-frequency ultrasound on the physico-chemical and structural characteristics of milk systems with varying casein to whey protein ratios
10天前
已完结
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