Lv11
20 积分 2024-04-22 加入
Oxidized Oligosaccharides Stabilize Rehydrated Sea Cucumbers against High-Temperature Impact
2天前
已完结
Novel synergistic cross-linking ameliorate ready-to-eat sea cucumber deterioration and its quantum chemical analysis
2天前
已完结
Thermal stability of sea cucumber collagen and effects of gallic acid crosslinking
2天前
已完结
Effect of Ca2+ on the structure of collagen fibers in sea cucumber (Apostichopus japonicus) under low-temperature tenderization condition
2天前
求助中
Effect of moisture status on the stability of thermal gels from the body wall of sea cucumbers (Apostichopus japonicus)
2天前
已完结
Microbial transglutaminase inhibits the deterioration of high‐temperature‐treated sea cucumber
2天前
已完结
Effect of glycosylation on soy protein isolate–sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin
16天前
已完结
Bioavailability, physicochemical, and structural characteristics of antioxidant peptides from co-fermentation of double-low rapeseed meal with screened Bacillus licheniformis WY475 and Lactobacillus plantarum WY12
1个月前
已完结
Preparation and functional characterization of buckwheat protein glycosylation products
4个月前
已完结
Isolation, purification and characterization of antioxidant peptides from Spirulina platensis extracts co-fermentation with Thermus thermophilus HB27 and Saccharomyces cerevisiae CH006
5个月前
已完结
皖公网安备34019202002308
