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10 积分 2026-01-08 加入
Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion
2小时前
待确认
Understanding pyrogallic acid-myofibrillar protein interaction and its effect on flavor release via spectral and molecular dynamics simulations
5天前
已完结
Understanding the antioxidant and carbonyl sequestering activity of carnosine: direct and indirect mechanisms
6天前
已完结
Physico-Chemical Interactions in the Flavor-Release Process
22天前
已完结
Binding of aldehydes to myofibrillar proteins as affected by two-step heat treatments
24天前
已完结
Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins
24天前
已完结
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective
27天前
已完结
Determination of Aroma Compound Partition Coefficients in Aqueous, Polysaccharide, and Dairy Matrices Using the Phase Ratio Variation Method: A Review and Modeling Approach
27天前
已完结
Thermal Release Behaviour of Six Aldehyde Flavours Under Heating Condition
27天前
已完结
Kinetic Model for the Activation of Mammalian Olfactory ReceptorClick to copy article link
28天前
已完结
Deep learning-guided engineering of pectinase for enhanced catalytic performance in tobacco processing
3个月前
已采纳
Deep learning-guided engineering of pectinase for enhanced catalytic performance in tobacco processing
3个月前
已采纳
Multimodal and color-tunable luminescence in CaZnOS:Eu3+,Pr3+ phosphors
3个月前
已采纳
Molecular epidemiology of Streptococcus zooepidemicus isolated from the respiratory tracts of Thoroughbred racehorses in training
3个月前
已采纳
An innovative strategy against oxide spallation of hot formed steels
3个月前
已采纳
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