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90 积分 2023-11-05 加入
The role of calcium in wheat starch-Mesona chinensis polysaccharide gels: Rheological properties, in vitro digestibility and enzyme inhibitory activities
9天前
已完结
Effect of calcium ions on rheological properties and structure of Lycium barbarum L. polysaccharide and its gelation mechanism
9天前
已完结
Functionalized cellulose nanocrystals reinforced polysaccharide matrix for the preparation of active packaging for perishable fruits preservation
9天前
已关闭
Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring
9天前
已完结
Structural characterization and antioxidant activities of Bletilla striata polysaccharide extracted by different methods
9天前
已完结
Sensory chemistry of Spirulina: unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies
12天前
已完结
Surmounting the off-flavor challenge in plant-based foods
12天前
已完结
Main flavor compounds and molecular regulation mechanisms in fruits and vegetables
12天前
已完结
Flavors of the future: Health benefits of flavor precursors and volatile compounds in plant foods
12天前
已完结
Texture of freeze-dried intact and restructured fruits: Formation mechanisms and control technologies
12天前
已完结
Mechanism of foraging selections regulated by gustatory receptor 43a in Ostrinia furnacalis larvae
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