Lv31
218 积分 2025-05-22 加入
Magnetic field-assisted thawing enhances quality attributes, microstructure, and sensory properties of glutinous rice Daifuku
11小时前
已完结
Effects of magnetic induced electric field-assisted extraction at different excitation voltages on physicochemical, functional and prebiotic properties of pectin from sweet potato residues
11小时前
已完结
Construction of Hierarchical MXene ‐Based Interfacial Structures Through Magnetic Field‐Assisted Electrophoretic Deposition
11小时前
待确认
New perspectives on the effects of magnetic field-assisted technology on meat products
12小时前
已完结
Multiscale structure, physicochemical properties, and in vitro digestibility on complex of static magnetic field modified rice starch with quercetin
6天前
已完结
Enhancement mechanism of low-frequency magnetic field on the gelation and structures of potato protein emulsion gel
6天前
已完结
Magnetic fields improve the gel properties of myofibrillar proteins in low-salt myofibrillar protein emulsion systems
6天前
已完结
Fabrication of pH-responsive chitosan-based hydrogel beads via electrostatic layer-by-layer assembly for visual monitoring of pork freshness
9天前
已完结
Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations
9天前
已完结
Synergistic mechanism of low-frequency magnetic field on structural and functional benefits from homologous binding of potato protein and purple potato anthocyanins
9天前
已完结
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