Lv3
350 积分 2025-06-07 加入
Flavor strengthening Maillard‐modified peptides of hydrolyzed corn protein: auxiliary bacteriostatic function on spare rib broth and its underlying mechanism
6个月前
已完结
Effects of insoluble dietary fiber from kiwi fruit pomace on the physicochemical properties and sensory characteristics of low-fat pork meatballs
6个月前
已完结
Enzymatic hydrolysis re-endows desalted duck egg white nanogel with outstanding foaming properties
7个月前
已完结
Analysis of Volatile Components of Chicken Bone Hydrolysate Maillard Reaction Products With Different Reaction Temperatures and Reaction Times Based on Electronic Nose and GC–MS
7个月前
已完结
Water distribution of raw and heat‐induced gelation of minced pork paste prepared by soy protein isolates and carrageenan: Ingredients modify the gelation of minced pork
7个月前
已完结
Inulin for surimi gel fortification: Performance and molecular weight-dependent effects
7个月前
已完结
Lactose, Maltose, and Sucrose in Health and Disease
7个月前
已完结
Flaxseed Gum Extraction, and Preparation and Characterization of Flaxseed Gum–Soybean Protein Isolate Conjugates
7个月前
已完结
Structure, sources, functional mechanisms, and applications of bioactive glycopeptides in food: A comprehensive review
7个月前
已完结
Enzymatic hydrolysis re-endows desalted duck egg white nanogel with outstanding foaming properties
7个月前
已完结
皖公网安备34019202002308
