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34 积分 2024-11-11 加入
Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility
9小时前
已完结
Thermal processing implications on the digestibility of meat, fish and seafood proteins
9天前
已完结
Thermal processing implications on the digestibility of meat, fish and seafood proteins
10天前
已完结
Research progress on quality deterioration mechanism and control technology of frozen muscle foods
11天前
已完结
A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films
11天前
已完结
Effect of different reheating processes and conditions on the nutritional, functional, and microbiological properties of cow meat
11天前
已完结
Emerging technologies in reducing dietary advanced glycation end products in ultra‐processed foods: Formation, health risks, and innovative mitigation strategies
23天前
已完结
Influence of reheating methods on the quality, protein oxidation, and aggregation of sturgeon–silver carp composite myofibrillar protein gel
27天前
已完结
Comparison of Changes in the Secondary Structure of Unheated, Heated, and High-Pressure-Treated β-Lactoglobulin and Ovalbumin Proteins Using Fourier Transform Raman Spectroscopy and Self-Deconvolution
29天前
已完结
The effect of low-temperature thermal processing on the quality of chicken breast fillets
1个月前
已完结
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