Lv3
280 积分 2023-12-14 加入
Flavor deterioration of Mandarin juice during storage by MDGC-MS/O and GC-MS/PFPD
1个月前
已完结
The identification of three phospholipid species roles on the aroma formation of hot-air-dried shrimp (Litopenaeus vannamei) by gas chromatography–ion mobility spectrometry and gas chromatography- mass spectrometry
1个月前
已完结
Insight into structural changes in heat-induced whey protein-fucoidan hydrogel by SR-IR and molecular docking techniques
2个月前
已完结
Should only females of giant freshwater prawn Macrobrachium rosenbergii be selected in genetic improvement programmes?
3个月前
已完结
Characterization of Volatile Component Changes in Peas under Different Treatments by GC-IMS and GC-MS
3个月前
已完结
Physicochemical stability of Pickering emulsion stabilised by green tea polysaccharide conjugates‐soy protein isolate complex and its delivery of curcumin
4个月前
已完结
Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel
4个月前
已完结
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
4个月前
已完结
Antioxidant and antimicrobial collagen films incorporating Pickering emulsions of cinnamon essential oil for pork preservation
4个月前
已完结
Enhancing the antioxidant properties and compatibility of protein/sodium alginate film by incorporating Zanthoxylum bungeanum essential oil Pickering emulsion
4个月前
已完结
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