Lv6
2730 积分 2024-04-30 加入
Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying
41分钟前
已完结
Multi-omics analysis reveals blanching effects on pearl grouper soup quality: Integrating sensomics, volatolomics, lipidomics, and metabolomics
1天前
已完结
Insight into the effect of traditional frying techniques on glycosylated hazardous products, quality attributes and flavor characteristics of grass carp fillets
5天前
已完结
Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel
23天前
已完结
The effect of fat on properties and filling characteristics of myofibrillar protein emulsion microgels
23天前
已完结
Konjac glucomannan retards the deterioration of whey protein isolate gel quality after freeze-thaw cycles and their application in frozen skimmed yogurt
1个月前
已关闭
The influence of milk fat content on the extrusion of rennet casein emulsion gels
1个月前
已关闭
A comprehensive analysis of meat quality degradation and identification of spoilage markers in chicken during refrigerated storage using multi-method approach
1个月前
已完结
Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel
1个月前
已完结
Exploring the lipid oxidation mechanisms of Antarctic krill oil (Euphausia superba) during storage based on relationship between lipidomics and volatilomics
2个月前
已完结
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