Lv11
80 积分 2023-10-30 加入
Principal component analysis of hedonic and fuzzy approach sensory evaluation for compositional optimization of Refractance-Window dried jackfruit leather
2个月前
已完结
Mechanistic insights into curdlan-induced fibrous structure formation in soybean protein and wheat gluten extrudates via dead-stop operation and rheological characterization
2个月前
已关闭
From molecular interactions to foam dynamics: How ionic strength and pH shape egg white protein performance at the air-water interface
4个月前
已完结
Incorporation of High-Speed Shearing in the Fabrication of Whole Soybean Curd: Effects on Aggregation Behaviors and Microstructures
5个月前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
7个月前
已完结
Interaction of Vitamin B 12 With Soybean Lipophilic Proteins Co-Modified by Ph-Shifting and High-Pressure Homogenization: Focus on Structure and Physicochemical Properties
10个月前
已完结
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