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60 积分 2024-08-24 加入
Enhancing the Efficiency and Sustainability of Producing Curcumin‐Infused Plant‐Based Milk Alternatives With a Two‐in‐One Post pH‐Driven Processing Strategy
3天前
已完结
Conjugate of silkworm pupa protein and ellagic acid prepared by thermal‐assisted pH‐shifting process for improving its antioxidant and emulsion stability
6天前
已完结
The combined treatments for breaking down microstructural barriers in highly denatured soybean meal to improve soybean protein concentrate processing
1个月前
已完结
Fabrication of composite gels based on soy protein isolate and κ‐carrageenan and delivery of riboflavin: insights into microstructure, gel properties and digestive characteristics
1个月前
已完结
Synthesis and characterization of turmeric extract‐β‐cyclodextrin inclusion complexes: Metabolite profiling and antioxidant activity
2个月前
已完结
Construction of chitosan hydrochloride‐carboxymethyl chitosan nanoparticles using anti‐solvent method for the co‐delivery of puerarin and resveratrol
2个月前
已完结
Partial replacement of hydrogenated oil with beeswax oleogel in whipped cream: Effect on crystallization behavior and foam stability
2个月前
已完结
Fat coalescence and texture improvement of ice cream based on medium-chain triglyceride oleogel: Effect of gelator type
2个月前
已完结
Fat coalescence and texture improvement of ice cream based on medium-chain triglyceride oleogel: Effect of gelator type
2个月前
已完结
Strong, tough, high-release, and antibacterial nanocellulose hydrogel for refrigerated chicken preservation
3个月前
已完结
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