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40 积分 2024-07-29 加入
Improvement of the rheological properties and freeze-thawing stability of Pickering emulsions filled emulsified surimi gels:Effects of the interfaces of surimi particles and konjac glucomannan
17小时前
待确认
Ultrasound-induced structural changes of different milk fat globule membrane protein-phospholipids complexes and their effects on physicochemical and functional properties of emulsions
17小时前
已完结
Effects of compound emulsifiers on the characteristics and stability of nano-emulsions from pollock bones
17小时前
已完结
The Umami-enhancing Ability Improvement of Pea Protein Hydrolysate by Maillard Reaction Utilizing Sugar-derived NADES
8天前
已完结
Effect of molecular weight distribution of sesame meal hydrolysates on the flavor profile of cysteine Maillard reaction products
10天前
已完结
Comparison of non-volatile flavor compounds in Stropharia rugosoannulata soup processed by different methods
1个月前
已完结
Effect of freeze‐dried kinnow peel powder incorporation on nutritional, quality characteristics, baking, sensorial properties, and storage stability of traditional wheat‐based soup sticks
2个月前
已完结
Light-Colored Maillard Peptides: Formation from Reduced Fluorescent Precursors of Browning and Enhancement of Saltiness Perception
3个月前
已完结
Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot
3个月前
已完结
Effect of ultrasound combined with sodium bicarbonate pretreatment on the taste and flavor of chicken broth
4个月前
已完结
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