Lv5
1578 积分 2025-01-05 加入
Effects of electron beam irradiation pretreatment on the physicochemical components, sensory properties, and aroma compounds of mulberry leaf tea fermented with Eurotium cristatum
1天前
待确认
Revealing the changes in lipids, volatile flavors, sensory effects and their correlations in cold fresh rainbow trout meat under different electron beam irradiation doses using lipidomics and flavoromics
1天前
待确认
Relationship of molecular weight distribution profile of unreduced gluten protein extracts with quality characteristics of bread
4天前
已完结
Effect of basil seed gum with low or high molecular weight on the rheological, physicochemical and structural properties of frozen dough
4天前
已完结
Food microstructure and protein digestion in the human gastrointestinal tract: an ileostomy study focusing on interindividual variability in gluten digestibility
4天前
已完结
Effects of catechins on the polymerisation behaviour, conformation and viscoelasticity of wheat gluten
9天前
已完结
Three-stage interaction mechanism of galactomannans with mucin to regulate the migration behavior of riboflavin: Effect of mannose-to-galactose ratio
11天前
已完结
More than a thickener: guar gum affects PSE myosin emulsion stability through different modes by energy dissipation and molecular dynamic characterization
11天前
已完结
Cryoprotective effect of wheat gluten enzymatic hydrolysate on fermentation properties of frozen dough
1个月前
已完结
Cryoprotective effect of wheat gluten enzymatic hydrolysate on fermentation properties of frozen dough
1个月前
已完结
皖公网安备34019202002308
