Lv11
30 积分 2022-11-18 加入
Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties
1小时前
已完结
Encapsulation or direct addition: Impact of tea polyphenols delivery strategy on the storage stability of high internal phase emulsions-based fish cakes
14天前
已完结
The Use of ChatGPT in Improving and Reviewing Scientific Paper Writing: An Exploratory Study
20天前
已完结
The role of using ChatGPT AI in writing medical scientific articles
20天前
已完结
The role of ChatGPT in scientific communication: writing better scientific review articles
20天前
已关闭
Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion
1个月前
已完结
Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties
1个月前
已完结
Effect of acid/alkali shifting on function, gelation properties, and microstructure of Mesona chinensis polysaccharide-whey protein isolate gels
1个月前
已完结
Constructing soybean protein isolate /bacterial cellulose co-assemblies by pH shifting treatment: Molecular conformation and physicochemical properties
1个月前
已完结
Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion
1个月前
已完结
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