Lv52
1038 积分 2025-09-29 加入
Enhanced solubility of chicken liver insoluble protein by pH-shifting modification: physicochemical and structural properties
5小时前
求助中
Phenolic acid-functionalized and loaded electrospun nanofibers: Innovations in active and multifunctional food packaging
5小时前
已完结
Novel emulsion film based on gelatin/polydextrose/camellia oil incorporated with Lactobacillus pentosus: Physical, structural, and antibacterial properties
6小时前
已完结
Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation
6小时前
已完结
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness
6小时前
已完结
Emulsified blend film based on konjac glucomannan/carrageenan/ camellia oil: Physical, structural, and water barrier properties
6小时前
已完结
Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat
6小时前
已完结
Preparation, characterization and in vitro stability of iron-chelating peptides from mung beans
1天前
已完结
Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
3天前
已完结
Effects of sonication on the extraction of pepsin-soluble collagens from lamb feet and product characterization
4天前
已完结
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