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110 积分 2024-04-18 加入
Traditional and Emerging Physical Processing Technologies: Applications and Challenges in Allergen Control of Animal and Plant Proteins
1天前
已完结
Interaction mechanisms of sea cucumber proteins with flavor compounds: Adsorption behavior, dynamic equilibrium and structural changes
1个月前
已完结
Complexation of Ingredients in Foods by Alpha-Cyclodextrin to Improve Their Functions
1个月前
已完结
Preparation and structural characterization of different amylose–flavor molecular inclusion complexes
2个月前
已完结
Elucidation of formation and development of warmed-over flavor in precooked surimi products as affected by reheating methods
2个月前
已完结
Interactions between food matrices and odorants: A review
3个月前
已完结
Volatile compounds in wheat cultivars from several locations in kansas
4个月前
已完结
Lipids in cereal starches: A review
4个月前
已完结
A relationship between the amylose and lipid contents of starches from various mutants for amylose content in maize
4个月前
已完结
The Thermal Degradation of Starch
4个月前
已完结
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