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18 积分 2026-07-07 加入
Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation
10小时前
待确认
Metabolomics mechanism of traditional soy sauce associated with fermentation time
16小时前
已完结
Characterization of the Major Odor-Active Off-Flavor Compounds in Normal and Lipoxygenase-Lacking Soy Protein Isolates by Sensory-Directed Flavor Analysis
19小时前
已完结
Ruminal Degradability and Intestinal Digestibility of Mealworm (Tenebrio molitor L.) Larvae Protein With Drying Methods and Chemical Treatments
5天前
已完结
Preparation of chitosan/Tenebrio molitor larvae protein/curcumin active packaging film and its application in blueberry preservation
5天前
已完结
Effect of endogenous phenoloxidase on protein solubility and digestibility after processing of Tenebrio molitor, Alphitobius diaperinus and Hermetia illucens
5天前
已完结
Utilization of insect proteins to formulate nutraceutical delivery systems: Encapsulation and release of curcumin using mealworm protein-chitosan nano-complexes
2个月前
已完结
Interactions and structural properties of zein/ferulic acid: The effect of calcium chloride
2个月前
已完结
Changes of structural characteristics, functional properties and volatile compounds of Tenebrio molitor larvae protein after sustainable defatting process: Influence of the different volume ratios of n-hexane to ethanol
2个月前
已完结
High internal phase emulsions stabilized by insect proteins: A path to 3D printable fat analogues
2个月前
已完结
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