Lv5
1150 积分 2025-10-31 加入
Modification of rice protein and its components: Enhanced fibrils formation and improved foaming properties
7小时前
已完结
Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate
1天前
已完结
Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk
1天前
已完结
Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus
8天前
已完结
A novel polysaccharide from Boletus edulis: Extraction, purification, characterization and immunologic activity
15天前
已完结
Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds
15天前
已完结
Protein structure and in vitro digestibility of mutton boiled in an enamel cylinder from Xinjiang affected by ultrasound-assisted stewing
16天前
已完结
Thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins in a model system
20天前
已完结
Aerobic granulation in a continuous-flow simultaneous nitrification, endogenous denitrification, and phosphorus removal system fed with low-strength wastewater: Granulation mechanism and microbial succession
21天前
已完结
Insight into the aroma dynamics of Dongpo pork dish throughout the production process using electronic nose and GC×GC-MS
2个月前
已完结
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