Lv41
530 积分 2026-02-05 加入
Difference and characteristics of anthocyanin from Cabernet Sauvignon and Merlot cultivated at five regions in Xinjiang
7天前
已完结
Effects of vine top shading on the accumulation of C6/C9 compounds in 'Cabernet Sauvignon’ (Vitis vinifera L.) grape berries in northwestern China
7天前
已完结
Microencapsulation of green coffee oil by complex coacervation of soy protein isolate, sodium casinate and polysaccharides: Physicochemical properties, structural characterisation, and oxidation stability
7天前
已完结
α-Lactalbumin/к-casein coassembly with different intermediates of β-lactoglobulin during heat-induced fibril formation
27天前
已完结
Predicting the properties of the whey protein microparticles produced by heat and mechanical treatments
1个月前
已完结
A rapid method based on front-face fluorescence spectroscopy for the monitoring of the texture of meat emulsions and frankfurters
1个月前
已完结
Sheep milk proteins: current research on nutritional characteristics, biofunctional properties, and application potentials
1个月前
已完结
Plant polysaccharides as natural cryoprotectants: From structure to antifreeze mechanisms in frozen food systems
1个月前
已完结
Glycyrrhizic acid nanofibrils as potent ice recrystallization inhibitors: mechanism and application in ice cream
2个月前
已完结
Beyond the Acid–Thermal Method: Efficient Preparation Strategies and Functional Research Progress of Amyloid Fibril
2个月前
已完结
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