Lv5
1528 积分 2025-10-02 加入
Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology
16天前
已完结
Tuning hydrophobicity of zein nanoparticles to control rheological behavior of Pickering emulsions
16天前
已完结
L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse
17天前
已完结
Influence of cyclodextrins on texture behavior and freeze-thaw stability of kappa-carrageenan gel
17天前
已完结
Towards understanding the interaction of β-lactoglobulin with capsaicin: Multi-spectroscopic, thermodynamic, molecular docking and molecular dynamics simulation approaches
1个月前
已完结
Accurate Prediction for Protein–Peptide Binding Based on High-Temperature Molecular Dynamics Simulations
1个月前
已完结
Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review
1个月前
已完结
Protein recovery by ultrafiltration during isolation of chitin from shrimp shells Parapenaeus longirostris
1个月前
已完结
Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions
1个月前
已完结
Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins
1个月前
已完结
皖公网安备34019202002308
