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498 积分 2023-09-03 加入
Behavior of enzymes under high pressure in food processing: mechanisms, applications, and developments
1个月前
已完结
The effect of three pectin fractions variation on the browning of different dried apple products
3个月前
已完结
Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions
3个月前
已完结
Combined effects of ultrasound and calcium on the chelate-soluble pectin and quality of strawberries during storage
4个月前
已完结
Elucidating interaction mechanisms of catechin, proanthocyanidin, and tea polyphenol with porcine serum albumin: Insights into functional properties and complex formation
6个月前
已完结
Unlocking the functional potential of porcine hemoglobin: An enzymatic hydrolysis-phosphorylation synergistic modification to enhance minced pork quality
6个月前
已完结
Recent applications of microwave technology as novel drying of food – Review
8个月前
已完结
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