Lv4
450 积分 2023-09-05 加入
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry
1个月前
已完结
Structure-rheological relationship of capillary protein oleogels: the role of particle wettability
1个月前
已完结
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery
2个月前
已完结
Properties and microstructures of golden thread fish myofibrillar proteins gel filled with diacylglycerol emulsion: Effects of emulsifier type and dose
2个月前
已完结
Super Fe3+ competing ability, high biocompatibility, and mild antibacterial carbon dots for food preservation
2个月前
已完结
Snacks and Snacking: Impact on Health of the Consumers and Opportunities for its Improvement
3个月前
已完结
Conventional and emerging approaches for reducing dietary intake of salt
3个月前
已完结
Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks
3个月前
已完结
Food and salt structure design for salt reducing
3个月前
已完结
Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates
3个月前
已完结
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