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16 积分 2023-11-01 加入
Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives
4个月前
已完结
Decoding the mechanism of flavor improvment mediated by inoculated starter cultures in low-salt HuangYuXiang: From lipids to volatile flavor compounds
5个月前
已完结
Self-Aggregation of Steviol Glycosides Modifies Sweetness Perception via Interactions with Oral Mucosa
5个月前
已完结
Multi-purpose immobilization of lipase onto modified magnetic nanoparticles: Characterization and enhancement of enzymatic interesterification
5个月前
已关闭
Polyol‐mediated Maillard reaction modulation strategy for food chemical hazards inhibition and sensory quality maintenance of Cantonese bakery
5个月前
已完结
Multi-scale analysis of thermal processing-induced textural changes in fish muscle with distinct ecological characteristics: Integration of structural and proteomic perspectives
5个月前
已关闭
Structure-dependent interactive modulation of polyphenols: enhancing gelation and oxidative stability in myofibrillar-soybean protein complexes under Fenton oxidation
5个月前
已关闭
Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review
5个月前
已完结
Characterization of lipids in three species of sea urchin
5个月前
已关闭
Myofibrillar Protein Cross-Linking and Gelling Behavior Modified by Structurally Relevant Phenolic Compounds
8个月前
已完结
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