Lv11
10 积分 2025-12-23 加入
Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations
7分钟前
待确认
Effects of different thermal processing methods on physicochemical properties, microstructure, nutritional quality and volatile flavor compounds of silver carp bone soup
4小时前
已完结
From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor
1个月前
已完结
Unveiling a new chapter for collagen peptides: Comprehensive insights into oral bioavailability and the enhancement via encapsulation systems
3个月前
已完结
Lipidomics-based evaluation of gender and monthly age on the quality of Congling Tibetan chicken
3个月前
已完结
Decoding aroma perception of grilled lamb skewers: an EEG-MambaFusionNet framework integrating TDS and GC-IMS
3个月前
已完结
Decoding aroma perception of grilled lamb skewers: an EEG-MambaFusionNet framework integrating TDS and GC-IMS
4个月前
已完结
Enrichment of the nutritional and flavor profiles of chicken soup using goji bud tea: Flavor analysis based on intelligent algorithms
4个月前
已完结
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