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120 积分 2026-09-22 加入
A polysaccharide NAP-3 from Naematelia aurantialba: Structural characterization and adjunctive hypoglycemic activity
6天前
已完结
Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review
6天前
已完结
Synergistic effects of Ultrasound-Assisted Ultra-High pressure on quality attributes and flavor profile of lactic acid Bacteria-Fermented fresh jujube juice
22天前
已完结
Effects of ultrasonic processing on the quality properties of fortified yogurt
25天前
已完结
High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis
27天前
已关闭
Effects of phosphorylated ovalbumin on the quality of pork myofibrillar protein gel: an insight into gelling and physicochemical properties
27天前
已完结
High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis
27天前
已完结
Effects of polysaccharides on protein in vitro digestion and rheological properties under simulated elderly gastric conditions
1个月前
已完结
Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat
1个月前
已完结
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