Article
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Frontmatter
Published/Copyright:
May 23, 2025
Published Online: 2025-05-23
©2025 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Critical Review
- Immobilization technology of lipase and application progress research
- Articles
- Diffusion behaviors of sweeteners in the saliva layer: effects of interactions between oral mucin and sweeteners
- Improving tempering uniformity in frozen chicken breast during cold-air assisted intermittent radio frequency treatment
- Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria
- Lutein-loaded soybean protein isolate-guar gum nano-emulsion delivery system: structure, characterization and environmental stability evaluation
- Glycaemic index (GI) suppression of bread using polyphenols enriched karonda powder: a strategy to reduce starch digestibility and increase polyphenols retention
Articles in the same Issue
- Frontmatter
- Critical Review
- Immobilization technology of lipase and application progress research
- Articles
- Diffusion behaviors of sweeteners in the saliva layer: effects of interactions between oral mucin and sweeteners
- Improving tempering uniformity in frozen chicken breast during cold-air assisted intermittent radio frequency treatment
- Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria
- Lutein-loaded soybean protein isolate-guar gum nano-emulsion delivery system: structure, characterization and environmental stability evaluation
- Glycaemic index (GI) suppression of bread using polyphenols enriched karonda powder: a strategy to reduce starch digestibility and increase polyphenols retention
