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48 积分 2025-10-04 加入
Effect of simulated saliva on rheological and tribological properties of oleogel-in-water HIPEs during oral processing
1天前
待确认
Foamed emulsions from pea protein isolate: Stabilising bubbles with emulsion drops
6天前
已完结
Oral Evolution of Saliva Foam and Its Regulation on Aroma Release
1个月前
已完结
Strategies for balancing salt reduction and quality assurance in muscle products: Focus on salt alternatives and physical technologies
1个月前
已完结
Recent advances and application of machine learning in food flavor prediction and regulation
2个月前
已完结
Push–Pull Fluorescent Dyes with Trifluoroacetyl Acceptor for High-Fidelity Sensing of Polarity and Heterogeneity of Lipid Droplets
3个月前
已完结
Oleofoams and emulsion foams stabilized by sodium stearoyl lactylate: Insight into their relations based on microstructure, rheology and tribology
3个月前
已完结
Pickering Foam Stabilized by Diacylglycerol-Based Solid Lipid Nanoparticles: Effect of Protein Modification
3个月前
已完结
Beneficial effects of citrus flavanones naringin and naringenin and their food sources on lipid metabolism: An update on bioavailability, pharmacokinetics, and mechanisms
3个月前
已完结
Cell signaling mechanisms of oro-gustatory detection of dietary fat: Advances and challenges
3个月前
已完结
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