Lv11
70 积分 2024-01-24 加入
Importance of fat emulsification and portein matrix characteristics in meat batter stability
1小时前
已完结
Amylopectin Fine Structure and Rice Starch Paste Breakdown
4天前
已完结
Antioxidant activity of milk and polyphenol-rich beverages during simulated gastrointestinal digestion of linseed oil emulsions
17天前
已完结
Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA-modified-starch-stabilized-emulsions
18天前
已完结
Octenylsuccinate quinoa starch granule-stabilized Pickering emulsion gels: Preparation, microstructure and gelling mechanism
24天前
已完结
Effect of gellan incorporation on gel properties of bigeye snapper surimi
26天前
已完结
Octenylsuccinate quinoa starch granule-stabilized Pickering emulsion gels: Preparation, microstructure and gelling mechanism
1个月前
已完结
Effects of sous- vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham
1个月前
已完结
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