Lv11
50 积分 2024-02-29 加入
Multi-analysis of Odorous Compounds in Finger Citron (Citrus medica L. var. sarcodactylis Swingle) and Certification of Key Compounds
7小时前
已完结
Effect of oxygen and heating on aromas of pummelo (Citrus maxima) essential oil
7小时前
已完结
Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat
12天前
已完结
A direct method for fatty acid methyl ester synthesis: Application to wet meat tissues, oils, and feedstuffs
29天前
已完结
Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters
29天前
已完结
Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters
29天前
已完结
Fabrication of whey protein isolate fibrils-gallic acid complex high internal-phase Pickering emulsions: Dual functionality as a fat substitute and antioxidant
3个月前
已完结
Crystal structure of soybean 11S globulin: Glycinin A3B4 homohexamer
4个月前
已完结
Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin
4个月前
已完结
Characterization of structures and gel properties of ultra-high-pressure treated-myofibrillar protein extracted from mud carp (Cirrhinus molitorella) and quality characteristics of heat-induced sausage products
4个月前
已完结
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