Lv6
2370 积分 2021-05-15 加入
Strategies for balancing salt reduction and quality assurance in muscle products: Focus on salt alternatives and physical technologies
2天前
已完结
Research progress on the formation, influencing factors, and mitigation strategies of advanced glycation end products in meat-based foods during frozen storage and processing
3天前
已完结
Food-derived amyloid fibrils: Precision characterization strategies for source diversity and functional complexity
3天前
求助中
Structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber obtained from rice bran with steam explosion treatment: Effect of different steam pressure and particle size of rice bran
8天前
已完结
Unveiling the Impact of Gelation Temperature on the Rheological and Microstructural Properties of Type A Gelatin Hydrogels
11天前
已关闭
Universal kinetics of helix-coil transition in gelatin
11天前
已完结
Infrared spectroscopic study of the coil-helix transition of highly concentrated gelatin formulations
12天前
已完结
Helix–coil transition of gelatin: helical morphology and stability
12天前
已完结
Ultrasonic study of the gelation of gelatin: Phase diagram, hysteresis and kinetics
12天前
已完结
3D‐Printed Gelatin‐Based Scaffold Crosslinked by Genipin: Evaluation of Mechanical Properties and Biological Effect
12天前
已完结
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