Lv5
1024 积分 2024-05-04 加入
Structural reorganization of Maillard-induced peanut protein isolate-gallic acid-carrageenan conjugates: Interfacial behavior and emulsion stability
23天前
已完结
Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS
1个月前
已完结
Exploration and characterization of flavor compounds in Chinese whiskies: Qingke whisky and Mongolian oak barrel aging via GC × GC and multivariate analysis
1个月前
已完结
Interfacial behavior of sodium alginate-modified potato protein microgel: Insights from interfacial rheology and quartz crystal microbalance with dissipation
1个月前
已完结
Cold plasma enhances drying and color, rehydration ratio and polyphenols of wolfberry via microstructure and ultrastructure alteration
1个月前
已完结
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
1个月前
已完结
Improving food drying performance by cold plasma pretreatment: A systematic review
1个月前
已完结
Effects of postharvest ripening on water status and distribution, drying characteristics, volatile profiles, phytochemical contents, antioxidant capacity and microstructure of kiwifruit (Actinidia deliciosa)
1个月前
已完结
Pickering emulsions stabilized by various plant materials: Cocoa, rapeseed press cake and lupin hulls
2个月前
已完结
Co-stabilization mechanisms of solid particles and soluble compounds in hybrid Pickering emulsions stabilized by unrefined apple pomace powder
2个月前
已完结
皖公网安备34019202002308
