Lv6
2560 积分 2024-11-13 加入
Effect of microwave and ultrasonic blanching on drying behavior, microstructure, and quality of Gastrodia elata during hot-air drying
23天前
已完结
Understanding drying processes of steam-blanched Wolffia globosa under microwave vacuum drying through data-driven and semi-theoretical modeling
23天前
已完结
Revealing quality formation in turmeric (Curcuma longa L.) during pulse-spouted microwave vacuum drying: Insights from a shrinkage-collapse model
23天前
已完结
Effect of cold atmospheric plasma pretreatment on phytochemical content and microstructure of beetroot during intermittent microwave hot-air drying
23天前
已完结
Quality formation mechanism of shiitake mushrooms during multiphase microwave drying (MMD)
23天前
已完结
Complexes of soybean protein fibrils and chlorogenic acid: Interaction mechanism and antibacterial activity
1个月前
已完结
Noncovalent interaction of chlorogenic acid and/or gallocatechin gallate with β-lactoglobulin: Effect on stability and bioaccessibility of complexes and nanoparticles
1个月前
已完结
Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex
1个月前
已完结
Physicochemical Properties, Stability, and Functionality of Non-Covalent Ternary Complexes Fabricated with Pea Protein, Hyaluronic Acid and Chlorogenic Acid
1个月前
已完结
Effect of thermal treatment on the molecular-level interactions and antioxidant activities in β-casein and chlorogenic acid complexes
1个月前
已完结
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