Lv4
750 积分 2023-08-12 加入
Preparation, functional mechanism, and deep-learning application of food-derived xanthine oxidase-inhibitory peptides: A comprehensive review
2天前
已完结
An update on the effects of food-derived active peptides on the intestinal microecology
17天前
已完结
Dynamic changes in the gel properties, microbial community, and volatile flavor profile of Spanish mackerel (Scomberomorus niphonius) sausages inoculated with Lactiplantibacillus plantarum CY1-2
2个月前
已完结
Multifunctional visible light photocatalytic carbon dots synergize with reactive oxygen species for anti-quorum sensing and anti-bacteria for salmon preservation
2个月前
已完结
Mechanistic insights into combined effects of continuous microwave heating and tremella powder addition on physiochemical properties of Nemipterus virgatus surimi gel
2个月前
已完结
A smartphone-adaptable fluorescent probe for visual monitoring of fish freshness and its application in fluorescent dyes
2个月前
已完结
Optimizing color enhancement in dried Penaeus vannamei through high-humidity hot air impingement cooking: Enzyme inactivation, reduced drying time, and Maillard reaction inhibition
2个月前
已完结
Thermal aggregation behavior of silver carp myofibrillar protein at low salt content: Effect of oat β-glucan combined with ultrasound-assisted heating
2个月前
已完结
Effect of modified cellulose-based emulsion on gel properties and protein conformation of Nemipterus virgatus surimi
2个月前
已完结
Super Fe3+ competing ability, high biocompatibility, and mild antibacterial carbon dots for food preservation
2个月前
已完结
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