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Food Science and Human Wellness
ISSN 2097-0765
e-ISSN 2213-4530
CN 10-1750/TS
Editor-in-Chief: Bin Cong
Open Access
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emulsion
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Research Article
Insights into the enhancement of food flavor perception: strategies, mechanism and emulsion applications
Luyao Huang, Yujie Dai, Fan Zhang,
[...],
Longtao Zhang, Baodong Zheng,
Yi Zhang
<< Fewer
https://doi.org/10.26599/FSHW.2022.9250199
Available online: 03 November 2023
Downloads:
40
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Views:
293
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PDF
(2 MB)
Open Access
Research Article
Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation
Rui Fang, Zongshuai Zhu, Anthony Pius Bassey,
[...],
Iftikhar Ali Khan,
Ming Huang
<< Fewer
https://doi.org/10.1016/j.fshw.2022.03.016
Published: 28 April 2022
2022, 11 (4): 828-836
Downloads:
27
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Views:
346
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PDF
(2.2 MB)
Open Access
Research Article
Influence of particle size and ionic strength on the freeze-thaw stability of emulsions stabilized by whey protein isolate
Hao Lai, Fuchao Zhan, Yujie Wei,
[...],
Abel W.S. Zongo, Sha Jiang, Haomin Sui, Bin Li,
Jing Li
<< Fewer
https://doi.org/10.1016/j.fshw.2022.03.018
Published: 28 April 2022
2022, 11 (4): 922-932
Downloads:
39
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Views:
437
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PDF
(3.6 MB)
Open Access
Research Article
Micro-encapsulation of Pacific white shrimp oil as affected by emulsification condition
Sirima Takeungwongtrakul, Soottawat Benjakul, Aran H-kittikun
https://doi.org/10.1016/j.fshw.2014.12.001
Published: 18 December 2014
2014, 3 (3-4): 175-182
Downloads:
2
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Views:
287
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PDF
(2.6 MB)
Open Access
Research Article
Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH
Ting Zhang, Mengzhen Ding, Xichang Wang,
Jian Zhong
https://doi.org/10.1016/j.fshw.2020.04.002
Published: 24 April 2020
2020, 9 (3): 280-288
Downloads:
23
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Views:
328
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PDF
(5.4 MB)
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