Lv2
200 积分 2024-02-27 加入
Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation
20小时前
待确认
Effects of konjac glucomannan on physicochemical and rheological properties of whole egg liquid and in vitro fermentation of egg curd
20小时前
已完结
Effect of ultrasonic pretreatment on fermentation performance and quality of fermented hawthorn pulp by lactic acid bacteria
21小时前
已完结
Ultrasonic stimulation of milk fermentation: effects on degradation of pesticides and physiochemical, antioxidant, and flavor properties of yogurt
21小时前
已完结
Compensatory effect of lipase on the flavor of lightly-salted large yellow croaker: Integration of flavoromics and lipidomics
1个月前
已完结
Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
1个月前
已完结
Ethanol induced the gelation behavior of duck egg whites
1个月前
已完结
Effects of CaCl2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk
7个月前
已完结
Effects of proteins on emulsion stability: The role of proteins at the oil–water interface
8个月前
已完结
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