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30 积分 2025-10-31 加入
Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture
27天前
已完结
The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems
27天前
已完结
New insight into synergistic interaction between the backbone or side chain of xanthan gum and the backbone of Gleditsia sinensis polysaccharide
1个月前
已完结
High Fischer ratio oligopeptides from Antarctic krill: Ameliorating function and mechanism to alcoholic liver injury through regulating AMPK/Nrf2/IκBα pathways
1个月前
已完结
Macrophage immunomodulatory effects of low molecular weight peptides from Mytilus coruscus via NF-κB/MAPK signaling pathways
1个月前
已完结
Identification of an Antarctic krill ( Euphausia superba ) peptide with immunoregulatory activity
1个月前
已完结
Whipped cream stabilized by faba bean protein isolate microgel particles substituted for sodium caseinate: Whipping performance and foam stabilization analysis
2个月前
已完结
Correlating surface rheology with bulk rheology in foams stabilized by hemp proteins and hemp protein-pectin complexes
2个月前
已完结
Antarctic Krill Derived Nonapeptide as an Effective Iron-Binding Ligand for Facilitating Iron Absorption via the Small Intestine
2个月前
已完结
Targeted inhibition of FBXL2 confers susceptibility of HER2-negative breast cancer to trastuzumab deruxtecan
2个月前
已完结
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