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2990 积分 2022-10-13 加入
Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel
4个月前
已完结
Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel
4个月前
已完结
Ultrasonics in food processing
4个月前
已完结
The uses of ultrasound in food technology
4个月前
已完结
Ultrasound treatment can increase digestibility of myofibrillar protein of pork with modified atmosphere packaging
4个月前
已完结
Comparative study of ultrasound application versus mechanical agitation on pork belly brining for bacon production
4个月前
已完结
Influence of 7‐day subfreezing storage on physicochemical, nutritional, and microstructural attributes of porcine longissimus thoracis et lumborum muscle
4个月前
已完结
Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel
4个月前
已完结
Integration of volatile and non-volatile metabolite profile, and in vitro digestion reveals the differences between different preparation methods on physico-chemical and biological properties of Gastrodia elata
5个月前
已完结
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