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60 积分 2024-02-29 加入
Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin
2个月前
已完结
A Comprehensive Review on Physical Modifications of Plant Proteins: Mechanism, Influencing Factors, Structural and Functional Properties
3个月前
已完结
Genipin-mediated subunit-subunit crosslinking of ferritin nanocages: Structure, properties, and its application for food bioactive compound sealing
4个月前
已完结
Preparation of soluble rice-soy composite protein using industry-scale high-energy fluidic microfluidizer coupled with alkali-driven treatment: Effects on water solubility and emulsifying properties
4个月前
已完结
Improving the stability of fish gelatin emulsion by microbial transglutaminase and selected polysaccharides in a steady state
4个月前
已完结
Discovering of novel umami-enhancing peptides from Flammulina filiformis: Combining virtual screening, machine learning, molecular dynamics simulations, and sensory evaluation
4个月前
已完结
Multi-analysis of Odorous Compounds in Finger Citron (Citrus medica L. var. sarcodactylis Swingle) and Certification of Key Compounds
5个月前
已完结
Effect of oxygen and heating on aromas of pummelo (Citrus maxima) essential oil
5个月前
已完结
Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat
6个月前
已完结
A direct method for fatty acid methyl ester synthesis: Application to wet meat tissues, oils, and feedstuffs
6个月前
已完结
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