Lv52
902 积分 2025-10-21 加入
Scaling Behavior of Physical Properties of Food Polysaccharide Solutions: Dielectric Properties and Viscosity of Sodium Alginate Aqueous Solutions
20天前
已完结
Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure–Activity Relationship, and Applications
21天前
已完结
Improving method, properties and application of polysaccharide as emulsifier
28天前
已完结
Effect of using kiwi fruit and heart of date palm slurries as a novel acceleration ripening enzyme source on the physicochemical, textural, and sensorial properties of Ras cheese
1个月前
已完结
Effect of mixed fermentation with Lacticaseibacillus paracasei SMN-LBK and Limosilactobacillus reuteri LBK on the flavor precursor and flavor formation of Kazak cheese
1个月前
已完结
Machine learning and GC–MS revealing the characteristic flavour compounds of Cheddar cheese origin-independent at different ripening periods
1个月前
已完结
A superior lipase for cheese production: A precisely medium-chain selective lipase from Pleurotus citrinopileatus expressed in Pichia pastoris
1个月前
已完结
Tuning and modeling cheese flavor
1个月前
已完结
Recent advances in polysaccharide extraction: Mechanisms, hybrid strategies, and emerging technologies
1个月前
已完结
Methods of study on conformation of polysaccharides from natural products: A review
1个月前
已完结
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