Lv3
258 积分 2026-03-07 加入
Flavor perception in the oral processing of mixed grain foods: Flavor release and AI
8天前
已完结
Application of artificial intelligence in the advancement of sensory evaluation of food products
8天前
已完结
Green synthesis of silver nanoparticles using persimmon polysaccharides for enhanced polysaccharide-based film performance
1个月前
已完结
Comprehensive characterization of lotus root polysaccharide-phenol complexes
1个月前
已完结
Multiscale interaction of Hericium coralloides polysaccharide with maize starch: Impact on structural properties and digestibility
2个月前
已完结
Impacts of Tetrastigma hemsleyanum Diels et Gilg non-starch polysaccharides on the structural and functional properties of potato starch
2个月前
已完结
Effect of Phlebopus portentosus Polysaccharide on Retrogradation of Corn Starch
2个月前
已完结
Lycium barbarum leaf polysaccharide Pickering emulsion for curcumin delivery: Interactions between curcumin and polysaccharides at the oil-water interface
2个月前
已关闭
Physicochemical and functional properties of octenyl succinic anhydride-modified polysaccharides from fermented lotus leaves
2个月前
已完结
Modulation of juice aroma by water- and alkali-extractable apple polysaccharides: Structure-dependent retention mechanisms
2个月前
已完结
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