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46 积分 2024-10-07 加入
Modulating peppermint oil flavor release properties of emulsion-filled protein gels: Impact of cross-linking method and matrix composition
3天前
已完结
Methods and applications of genome-wide profiling of DNA damage and rare mutations
6天前
已完结
Functional interrogation of DNA damage response variants with base editing screens
7天前
已完结
The effect of whey/soy protein fibril systems on the properties of fish gelatin stabilized emulsion gels
9天前
已完结
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
11天前
已完结
Homologous recombination promotes non-immunogenic mitotic cell death upon DNA damage
13天前
已关闭
Effect of β-sitosterol and oil phase on gel properties, microstructure and sensory characteristics of pea protein/carrageenan emulsion gels as solid fat substitutes
16天前
已完结
Functionality and application of emulsion gels in fat replacement strategies for dairy products
17天前
已完结
High internal phase Pickering emulsions stabilized by Zein-hyaluronic acid conjugate particles and their application in active substances protection
1个月前
已完结
The interplay between diet and the gut microbiome: implications for health and disease
2个月前
已完结
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