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50 积分 2024-05-10 加入
Personalized diets based on multi-objective optimization of nutrition and sensory characteristics: A digital strategy for enhancing food quality
14小时前
已完结
Physicochemical, functional and antioxidant properties of mung bean protein enzymatic hydrolysates
6天前
已完结
Comprehensive evaluation of powder flowability for additive manufacturing using principal component analysis
12天前
已完结
Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors
21天前
已完结
Oyster (Crassostrea hongkongensis) protein isolates: Influence of extraction pH on physicochemical, conformational and functional properties
25天前
已关闭
Methodology for Determining Degree of Hydrolysis of Proteins in Hydrolysates: A Review
25天前
已完结
Effects of ultrasound pretreatment at different powers on flavor characteristics of enzymatic hydrolysates of cod (Gadus macrocephalus) head
25天前
已完结
Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis
25天前
已完结
Effect of steaming on the selenium form, structure, and bioavailability of selenopolysaccharides from Chlamys nobilis
25天前
已完结
Influence of spray drying conditions on the properties of avocado powder drink
1个月前
已关闭
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