Lv42
730 积分 2024-10-21 加入
Enhancing beef flavor profiles via Maillard reaction of γ-Glutamylated beef protein hydrolysates and xylose
4小时前
待确认
Effects of Human Milk Fat Substitutes on Lipid Metabolism in First-Weaned Rats
5天前
已完结
Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid
11天前
已完结
Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality
18天前
已完结
Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions
18天前
已完结
Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein
18天前
已完结
Chicken surimi fortified by omega-3 fatty acid addition: manufacturing and quality properties
18天前
已完结
Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan
18天前
已完结
Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing
18天前
已完结
Effects of starches on the textural, rheological, and color properties of surimi–beef gels with microbial tranglutaminase
18天前
已完结
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