Lv41
550 积分 2024-11-05 加入
The flavor properties of Amadori rearrangement products and their potentials in flavor replication of plant-based meat analogs: a review
2小时前
待确认
Emulsion gel-based fat replacers in meat products: Structured design, processing stability, oral lubricity/flavor perception, and digestive characteristics
2小时前
待确认
Storage life prediction and quality discrimination of instant green tea: Integrating computer vision, electronic nose, and electronic tongue
2小时前
待确认
Flavor formation based on lipid in meat and meat products: A review
2小时前
待确认
Beany flavor in pea protein: Recent advances in formation mechanism, analytical techniques and microbial fermentation mitigation strategies
3小时前
已完结
Effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds
6天前
已完结
Emulsion gel-based fat replacers in meat products: Structured design, processing stability, oral lubricity/flavor perception, and digestive characteristics
13天前
已完结
Advancements in modifying insoluble dietary fiber: Exploring the microstructure, physicochemical properties, biological activity, and applications in food industry—A review
1个月前
已完结
Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review
1个月前
已完结
Formation, structural characteristics and physicochemical properties of beeswax oleogels prepared with tea polyphenol loaded gelators
2个月前
已完结
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