Lv5
1358 积分 2025-01-05 加入
Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive review
8天前
已完结
Modeling the sweetness response using time–intensity data
12天前
已完结
Promotion and monitor wound healing by anthocyanin enhanced light curing ε-poly-l-lysine hydrogel encapsulated Cu-MOF
29天前
已完结
Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity
30天前
已完结
Appearance, nutrition, lipid quality, and antioxidant capacity of fresh in-shell and shelled walnuts during cold storage as affected by electron beam irradiation
3个月前
已完结
Effects of electron beam irradiation on the postharvest quality characteristics of winter jujube (Zizyphus jujuba mill. cv. Dalidongzao)
3个月前
已完结
Revealing the mechanism beneath the effects of starch-amino acids interactions on starch physicochemical properties by molecular dynamic simulations
3个月前
已完结
Exploring the Digestion Behavior of Amorphous Rice Starch: A Holistic Perspective from Hydrocolloid Formation to Metabolism
4个月前
已完结
The inhibition mechanism of bound polyphenols extracted from mung bean coat dietary fiber on porcine pancreatic α-amylase: kinetic, spectroscopic, differential scanning calorimetric and molecular docking
4个月前
已完结
Inhibition of In Vitro Amylolysis of Wheat Starch by Gluten Peptides
4个月前
已完结
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