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30 积分 2024-10-21 加入
Preparation and characterization of sodium caseinate/xanthan gum complexes in acidic conditions and their use for the stabilization of oil‐in‐water emulsions
7小时前
待确认
Research progress on quality deterioration mechanism and control technology of frozen muscle foods
2天前
已完结
Effects of freezing on cell structure of fresh cellular food materials: A review
5天前
已完结
Research progress of freezing processes and devices for fresh meat products
1个月前
已完结
Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees
1个月前
已完结
The alleviating effect of ellagic acid on DSS-induced colitis via regulating gut microbiomes and gene expression of colonic epithelial cells
3个月前
已完结
Measuring free ellagic acid: influence of extraction conditions on recovery by studying solubility and UV-Visible spectra
3个月前
已完结
Nanosizing techniques for improving bioavailability of drugs
3个月前
已完结
Construction of biopolymer-based nanoencapsulation of functional food ingredients using the pH-driven method: a review
3个月前
已完结
A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application
4个月前
已完结
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