Lv4
492 积分 2024-02-29 加入
Water: The soul of hydrogels
22小时前
已完结
Effect of oil and particles content on microstructure, rheology, and thermosensitive 3D printability of particles -stabilized high internal phase Pickering emulsions
16天前
已完结
Functional colloids from proteins and polysaccharides for food applications
25天前
已完结
Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive
1个月前
已完结
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
1个月前
已完结
Mechanical (ball milling) activation to regulate microstructure of κ-carrageenan and improve freeze-thaw stability of κ-carrageenan gels and κ-carrageenan-based emulsion gels
1个月前
已完结
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review
1个月前
已完结
Microfluidized hemp protein isolate: an effective stabilizer for high‐internal‐phase emulsions with improved oxidative stability
1个月前
已完结
Targeting DSS-induced ulcerative colitis: evaluating the therapeutic potential of WPI–stachyose conjugates
1个月前
已完结
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