Lv2
200 积分 2025-09-22 加入
Mitigation of acrylamide in fried food systems using a combination of zein-pectin hydrocolloid complex and a food-grade l-asparaginase
24天前
已完结
Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics
2个月前
已完结
Exploring the protective mechanism of Lentinus edodes mycelia polysaccharide against AGEs-induced HUVECs damage: Insights from whole transcriptome sequencing and cell biology techniques
2个月前
已完结
Different strategies to reinforce the milk protein-based packaging composites
2个月前
已完结
Ultrasonic regulation of β-lactoglobulin/puerarin complex: structural modification, digestive properties, and allergenicity suppression through controlled polyphenol interactions
5个月前
已完结
Beyond conventional adoptive T cell therapy
8个月前
已关闭
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