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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
4个月前
已关闭
Interfacial properties of whey protein hydrolysates monitored by quartz crystal microbalance with dissipation
8个月前
已完结
Enzymatic susceptibility of barley starch and its impact on starch structure
8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
9个月前
已完结
Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions
9个月前
已完结
Innovative integration of computer vision, IoT, and digital twin in food quality and safety assessment
9个月前
已完结
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