Lv6
3010 积分 2022-10-13 加入
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
26天前
已完结
Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics
1个月前
已完结
Application of ultrasound treatment in pork marination: Effects on moisture migration and microstructure
1个月前
已完结
Understanding the effects of ultrasound processng on texture and rheological properties of food
2个月前
已完结
Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein
2个月前
已完结
Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques
4个月前
已完结
Effect of NaCl on the structure and digestive properties of heat-treated myofibrillar proteins
4个月前
已完结
Ultrasound-induced modifications of beef flavor characteristics during postmortem aging
5个月前
已完结
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
5个月前
已完结
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