Lv3
358 积分 2023-12-23 加入
Effect of surfactin on the properties of glycerol monosterate – Based oleogels
3天前
已完结
The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes
4个月前
已完结
Differentiating the effects of hydrophobic interaction and disulfide bond on the myofibrillar protein emulsion gels at the high temperature and the protein interfacial properties
11个月前
已完结
Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties
11个月前
已完结
Effect of interaction between ovotransferrin fibrils and pectin on properties of oleogel-based Pickering emulsions
1年前
已完结
Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel
1年前
已完结
Fermented foods and gastrointestinal health: underlying mechanisms
1年前
已完结
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