Next Article in Journal
Creation of Next-Generation Plant-Based Seafood Using Emulsion Gel Technology: Omega-3-Enriched Sea Foie Gras Analogs
Next Article in Special Issue
Shrimp Oil-Enriched Mayonnaise Prepared Using Fish Myofibrillar Protein as a Substitute for Egg Yolk: Physical, Rheological, and Sensory Properties
Previous Article in Journal
Slow Rotation of Coaxial Slip Colloidal Spheres about Their Axis
Previous Article in Special Issue
The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions
 
 
Article

Article Versions Notes

Action Date Notes Link
article xml file uploaded 27 October 2023 07:48 CEST Original file -
article xml uploaded. 27 October 2023 07:48 CEST Update https://0-www-mdpi-com.brum.beds.ac.uk/2504-5377/7/4/64/xml
article pdf uploaded. 27 October 2023 07:49 CEST Version of Record https://0-www-mdpi-com.brum.beds.ac.uk/2504-5377/7/4/64/pdf
article html file updated 27 October 2023 07:51 CEST Original file https://0-www-mdpi-com.brum.beds.ac.uk/2504-5377/7/4/64/html
Back to TopTop