Lv31
224 积分 2026-03-17 加入
The influence of homogenization–ultrasonic treatment on micro-nano particle characteristics, nutrient composition, flavor profile, and overall quality of Salmon head soup
3天前
已完结
Enzyme- and ion-induced high internal phase emulsion gels based on soy protein isolate, chitosan, and alginate as fat analogues: Tunable texture and controlled flavor release
9天前
已完结
Effect of particle size on the stability and flavor of cloudy apple juice
9天前
已完结
Particle size effect of defatted rice bran on the gel properties and flavor of silver carp surimi gels
9天前
已完结
Enhancing emulsion stability in pork bone soup: Exploring the synergistic effects of polysaccharides and high-pressure homogenization
9天前
已完结
The influence of homogenization–ultrasonic treatment on micro-nano particle characteristics, nutrient composition, flavor profile, and overall quality of Salmon head soup
9天前
已完结
Effect of packaging and storage temperature on shelled pecan chemical quality indicators and their impact on consumer acceptance
13天前
已完结
Structural, properties and digestion in vitro changes of starch subjected to high pressure homogenization: An update review
29天前
已完结
Proteome changes of tiger nut “horchata” drink induced by dynamic high pressure homogenization processing
29天前
已关闭
Exploring the interaction mechanism between yeast protein and soybean Isoflavones before and after high-pressure homogenization via multispectral analysis and molecular dynamics simulations
29天前
已完结
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