Lv11
30 积分 2024-04-04 加入
科研小白
The improvement effects of Lentinus edodes powder marination on sous vide cooked chicken patties: Physicochemical attributes, oxidative properties and flavor characteristics
3小时前
待确认
Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose
3小时前
已完结
Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review
2个月前
已完结
Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review
7个月前
已完结
Simultaneous Control of pH and Ionic Strength during Interfacial Rheology of β-Lactoglobulin Fibrils Adsorbed at Liquid/Liquid Interfaces
7个月前
已完结
Protein-Based Grafting Modification in the Food Industry: Technology, applications and prospects
7个月前
已完结
Protein-Based High Internal Phase Pickering Emulsions: A Review of Their Fabrication, Composition and Future Perspectives in the Food Industry
7个月前
已完结
Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications
7个月前
已完结
Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate
11个月前
已完结
Emulsifying properties of proteins: evaluation of a turbidimetric technique
11个月前
已完结
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