Lv1
90 积分 2025-02-27 加入
Pressure-driven pectin reorganization: Correlating structural properties with characteristic aroma compound behavior in NFC peach puree
5天前
已关闭
Citrus fibers improve rheology of OSA starch-based high internal phase emulsion for 3D printed elderly foods
7天前
已完结
Relating tribology to astringency perception in acidic plant protein-fortified fiber-based smoothies
7天前
已完结
Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis
7天前
已完结
Preparation and characterization of 3D printed texture-modified food for the elderly using mung bean protein, rose powder, and flaxseed gum
28天前
已完结
Optimizing processing methods for maximum bioactive retention: comparative metabolomic analysis of dried loquat (Eriobotrya japonica) flowers and their powdered extracts
2个月前
已完结
Comparative yak and Simmental rumen microbiome-metabolome across lactation stages: Implications for milk nutritional superiority
2个月前
已完结
Elucidating the sugar-reduced acid gelation mechanism of Nicandra physalodes (Linn.) Gaertn. pectin: insights from molecular structure and comparison with commercial pectins
3个月前
已完结
Dietary fibre as an essential nutrient
3个月前
已完结
Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles
3个月前
已完结
皖公网安备34019202002308
