| 1 |
Influence of emulsifier type on sunflower oil oleogels structured with ethylcellulose |
2025 |
| 2 |
Synergistic Effects of Soybean Hull Polysaccharide Concentration and pH on the Formation and Functional Properties of Soy Protein Isolate Gels |
2025 |
| 3 |
Improving Nutritional Quality of Gluten Free Noodles Using Sand Smelt (Atherina boyeri) Fish. |
2024. |
| 4 |
A Comparative Study on Some Oils as Natural Antioxidants |
2024 |
| 5 |
Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds |
2024 |
| 6 |
Curcumin-loaded soybean-dextran conjugate nanogels: Construction, characterization, and incorporation into orange juice beverage |
2024 |
| 7 |
Effect of Incorporating Grape Seeds as a Natural Preservative on the Properties of Beef Burgers During Freeze Preservation |
2024 |
| 8 |
Effect of β-sitosterol and palmitic acid mass ratio on structural, physicochemical, and rheological properties of rice bran oil-based oleogel |
2024 |
| 9 |
Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS |
2024 |
| 10 |
Insights into the interactions between etheric compounds and myofibrillar proteins using multi-spectroscopy, molecular docking, and molecular dynamics simulation |
2024 |
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