Lv1
38 积分 2025-02-27 加入
Influence of processing temperature on quality attributes of meat analogues fortified with l-cysteine
2天前
已完结
Texturization of pea protein isolate by micro compounding
3天前
已完结
The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso ( Huso huso ) fillet
7天前
已完结
Protocatechuic acid grafted onto chitosan: Characterization and antioxidant activity
8天前
已完结
Preparation and characterization of protocatechuic acid grafted chitosan films with antioxidant activity
8天前
已完结
Effect of tannic acid-grafted chitosan coating on the quality of fresh pork slices during cold storage
9天前
已完结
Low-moisture extrusion exerts distinct effects on the dynamic digestion kinetics of proteins in plant-based meat analogues
16天前
已完结
Low-moisture extrusion exerts distinct effects on the dynamic digestion kinetics of proteins in plant-based meat analogues
16天前
已完结
Low-moisture extrusion exerts distinct effects on the dynamic digestion kinetics of proteins in plant-based meat analogues
20天前
已完结
Effects of volatile organic compounds of smoke from different woods on the heterocyclic amine formation and quality changes in pork patty
21天前
已完结
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