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28 积分 2023-11-01 加入
Ultra high pressure homogenization effect on the proteins in soy flour
1个月前
已完结
Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein
1个月前
已完结
Salinity-Driven Interface Self-Assembly of a Biological Amphiphilic Emulsifier to Form Stable Janus Core–Shell Emulsion for Enhancing Agrichemical Delivery
1个月前
已完结
Bioelectric neuromodulation for gastrointestinal disorders: effectiveness and mechanisms
2个月前
已完结
Advanced 3D Food Printing with Simultaneous Cooking and Generative AI Design
2个月前
已完结
UV-C Treatment of Apple and Grape Juices by Modified UV-C Reactor Based on Dean Vortex Technology: Microbial, Physicochemical and Sensorial Parameters Evaluation
2个月前
已关闭
Oxidative behaviour, aggregation and structural properties of silver carp myofibrillar proteins with different molecular states subjected to freeze–thaw process
2个月前
已完结
Dual domestications and origin of traits in grapevine evolution
2个月前
已完结
Effects of high pressure and ohmic heating on shell loosening, thermal and structural properties of shrimp (Pandalus borealis)
4个月前
已完结
Modifying textural and functional characteristics of fish (Nemipterus japonicus) mince using high pressure technology
4个月前
已完结
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