Lv3
280 积分 2026-03-21 加入
Multifunctional pH-responsive composite films based on pectin and carbon dots@metal-phenolic networks for fried meatballs preservation
29天前
已完结
Molecular mechanism of succinylation-mediated inhibition of heat-induced egg white protein aggregation: Structural characterization and molecular dynamics simulations
2个月前
已完结
pH-assisted and heat-induced nanostructures of beta-lactoglobulin for the stabilization of anthocyanins
2个月前
已完结
Influence of different heat treatments on the emulsifying properties of the composite of soy protein isolate and konjac glucomannan
2个月前
已完结
Heat-induced conformational transitions and self-assembly of millet prolamin: Multiscale structural analyses
2个月前
已完结
Ensuring the quality of meat in cold chain logistics: A comprehensive review
2个月前
已完结
Volatile markers as indicators of salmon freshness states identified via volatolomics and machine learning
3个月前
已完结
Volatile markers as indicators of salmon freshness states identified via volatolomics and machine learning
3个月前
已完结
Artificial intelligence for prediction of shelf-life of various food products: Recent advances and ongoing challenges
3个月前
已完结
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