Lv51
1002 积分 2025-12-03 加入
Identification of novel umami peptides from oyster hydrolysate and the mechanisms underlying their taste characteristics using machine learning
11小时前
已完结
Revisiting Shellfish as the Leading Allergen in Adult-Onset Food Allergy
25天前
已关闭
Impact of steam explosion and particle size reduction of wheat bran on quality characteristics of whole wheat dough and cookies
1个月前
已完结
Sustainable valorization of Eston lentil hulls: steam explosion as a green technology to enhance the phenolic compounds release and their potential health benefits
1个月前
已完结
Extraction and improvement of protein functionality using steam explosion pretreatment: advances, challenges, and perspectives
1个月前
已完结
Impact of steam explosion on Sorghum starch digestibility and physicochemical properties
1个月前
已完结
Enhancing the drying efficiency and quality of heat pump dried scallop adductor muscles via employing instant controlled pressure drop (DIC) coupled with pretreatments involving tea polyphenol-loaded sodium alginate coating
1个月前
已完结
Effects of steam explosion on raspberry leaf structure and the release of water-soluble nutrients and phenolics
2个月前
已完结
Pressure-dominated steam explosion for modifying textured soy proteins: Structure and in vitro digestion kinetics
2个月前
已完结
Effects of steam explosion on grindability, physicochemical and structural characteristics of donkey bone and quality properties of corresponding cookies
2个月前
已完结
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