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60 积分 2025-07-18 加入
Underlying the regulatory mechanism of κ-carrageenan on improving the water holding capacity of myofibrillar protein gels at different NaCl levels Emphasis on aggregation behaviour and molecular docking during heating process
1个月前
已关闭
Accumulation of lipofuscin‐like pigments of walnuts (Carya cathayensis) during storage: potential roles of lipid oxidation and non‐enzymatic glycosylation
2个月前
已完结
Mass Spectrometric Evidence of Malonaldehyde and 4-Hydroxynonenal Adductions to Radical-Scavenging Soy Peptides
2个月前
已完结
Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck
3个月前
已完结
Kinetics of Forming Aldehydes in Frying Oils and Their Distribution in French Fries Revealed by LC–MS-Based Chemometrics
3个月前
已完结
Smart Detection of Food Spoilage Using Microbial Volatile Compounds: Technologies, Challenges, and Future Outlook
4个月前
已完结
Physicochemical Properties of Peking Duck Skin Gelatin Extracted Using Acid Pretreatment (ADS) or Mixed Alkaline-Acid Pretreatment (ALDS)
5个月前
已完结
Kinetics of Forming Aldehydes in Frying Oils and Their Distribution in French Fries Revealed by LC–MS-Based Chemometrics
6个月前
已完结
Simultaneous Analysis of Malondialdehyde, 4-Hydroxy-2-hexenal, and 4-Hydroxy-2-nonenal in Vegetable Oil by Reversed-Phase High-Performance Liquid Chromatography
7个月前
已完结
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