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636 积分 2025-04-22 加入
Leveraging butter-whey protein interactions to engineer starch-based inks for high-fidelity 3D food printing
16天前
已完结
Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention
2个月前
已完结
Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying process
2个月前
已完结
Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms
2个月前
已完结
Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY
2个月前
已完结
Effects of freezing and drying programs on IgY aggregation and activity during microwave freeze-drying: Protective effects and interactions of trehalose and mannitol
2个月前
已完结
Evolution behavior of volatile components of shiitake mushrooms during infrared-assisted spouted bed drying
2个月前
已完结
Comparative evaluation of quality characteristics of fermented napa cabbage subjected to hot air drying, vacuum freeze drying, and microwave freeze drying
2个月前
已完结
Effects of chlorogenic acid on the physicochemical properties, 3D printing characteristics, and anti-digestive properties of sweet potato starch
2个月前
已完结
Effects of different drying methods on the drying characteristics and drying quality of Cistanche deserticola
2个月前
已完结
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