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The Influence of Secondary Emulsifiers on Lipid Oxidation within Sodium Caseinate‐Stabilized Oil‐in‐Water Emulsions
1个月前
已完结
Healthier lipid combination oil‐in‐water emulsions prepared with various protein systems: an approach for development of functional meat products
1个月前
已完结
Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges
2个月前
已完结
Effect of ultrasound assisted emulsification in the production of Pickering emulsion formulated with chitosan self-assembled particles: Stability, macro, and micro rheological properties
4个月前
已完结
Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein
4个月前
已完结
Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins
4个月前
已完结
Unveiling the aroma retention secrets in roasted ducks: Structural properties and formation mechanisms of micro-nano particles of aroma-containing compounds
4个月前
已完结
Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products
4个月前
已完结
Enhancing Gel Network Structure and Flavor of Low-Salt Surimi via Microwave Heating-Assisted L-Lysine Treatment
5个月前
已完结
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions
5个月前
已完结
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