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50 积分 2025-08-27 加入
Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction
1个月前
已完结
Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat
4个月前
已完结
Rapid detection and prediction of chlortetracycline and oxytetracycline in animal feed using surface-enhanced Raman spectroscopy (SERS)
4个月前
已完结
Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions
5个月前
已完结
Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation
5个月前
已完结
Novel konjac glucomannan films with oxidized chitin nanocrystals immobilized red cabbage anthocyanins for intelligent food packaging
5个月前
已完结
Controllable supramolecular self-assembly of proteins mediated by metal-polyphenols: Characteristics and their applications on encapsulating hydrophobic small molecules
6个月前
已完结
PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT
7个月前
已完结
Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi
7个月前
已完结
Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder
8个月前
已完结
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