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740 积分 2025-12-31 加入
Deciphering the Flavor Chemistry, Processing and Quality Evaluation Methods of Milk Tea: A Comprehensive Review
25天前
已完结
New-style tea beverages: Integrating tea chemistry, matrix engineering, and intelligent systems toward consistent quality and scalability
25天前
已完结
Effects of recombinant carrot antifreeze protein concentrations on frozen dough and bread: Insights into dynamic changes of water and ice crystals
29天前
已完结
Comparative effects of nanocellulose and inulin on the quality of frozen bread dough processed by different freezing methods
29天前
已完结
Mechanisms underlying quality deterioration in pre-fermented frozen dough during freeze-thaw cycles: Insights from yeast-dough interactions
29天前
已完结
Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding — A review
29天前
已完结
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review
29天前
已完结
A hesperidin-engineered metal-phenolic nanoplatform for biofilm-targeted and self-amplified photothermal/chemodynamic therapy of skin abscesses
1个月前
已完结
A Bismuth-Based Metal-Phenolic Nanocoordinator Blocks TGF‑β to Reverse Immunosuppression for Potentiated Hepatocellular Carcinoma Radioimmunotherapy
1个月前
已完结
A Dual-Channel Ca2+ Nanomodulator Induces Intracellular Ca2+ Disorders via Endogenous Ca2+ Redistribution for Tumor Radiosensitization
1个月前
已完结
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