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66 积分 2024-03-25 加入
The pre-addition of “blocking” proteins decreases subsequent cellulase adsorption to lignin and enhances cellulose hydrolysis
6个月前
已关闭
Interfacial properties of whey protein hydrolysates monitored by quartz crystal microbalance with dissipation
9个月前
已完结
Enzymatic susceptibility of barley starch and its impact on starch structure
10个月前
已完结
Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability
11个月前
已完结
Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions
11个月前
已完结
Innovative integration of computer vision, IoT, and digital twin in food quality and safety assessment
11个月前
已完结
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