Lv62
3160 积分 2024-04-30 加入
Interaction of oil bodies proteins with phospholipid bilayers: A molecular level elucidation as revealed by infrared spectroscopy
1小时前
已完结
3D printing of starch-lipid-protein ternary gel system: The role played by protein
6小时前
已完结
Electronic noses: Powerful tools in meat quality assessment
14天前
已完结
Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels
16天前
已完结
Emulsion gels of oil encapsulated in double polysaccharide networks as animal fat analogues
16天前
已完结
Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat
20天前
已完结
Deep fat frying of foods: A critical review on process and product parameters
21天前
已完结
Aroma formation in peptide-involved Maillard reaction: mechanistic insights, key factors, and control strategies
21天前
已完结
Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel
28天前
已完结
Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein–peanut oil emulsion composite gels
29天前
已完结
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