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20 积分 2023-12-04 加入
Preparation and characterization of whey protein isolate-dextran-proanthocyanidins ternary complexes: Formation mechanism, physicochemical stability
23天前
已完结
Microfiltration of raw soy sauce: membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties
2个月前
已完结
Effect of different sterilization methods on sensory quality and volatile flavor of flavor crab meat sauce
2个月前
已关闭
Comparison of potent odorants in high‐salt liquid‐state fermentation soy sauce before and after sterilization
2个月前
已完结
Revealing the differences in volatile flavor compounds between traditional and modern industrial soy sauce from China and Japan through GC × GC-TOF–MS, chemometrics and sensory analysis
5个月前
已完结
Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams
5个月前
已完结
Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids
5个月前
已完结
The effect of vegetable oil pre‐emulsified with whey protein and pectin on physicochemical properties and microstructure of low‐fat yogurt
6个月前
已完结
Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese
6个月前
已完结
肌原 纤 维 蛋 白 － 葡 聚 糖 － 多 鼢 三 元 共 价 复 合 物 的 制 备 及 其 功 能 特 性 研 究
10个月前
已完结
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