Lv31
390 积分 2025-01-05 加入
Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus) seed protein isolate
1个月前
已完结
Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels
1个月前
已完结
The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitro
1个月前
已完结
Effect of smelting temperatures on the odor compounds of beef tallow through instrumental and sensory techniques
1个月前
已完结
Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates
3个月前
已关闭
Analysis of the shape retention ability of antifreeze peptide-based surimi 3D structures: Potential in freezing and thawing cycles
3个月前
已完结
Structural and physicochemical properties of ginger (Rhizoma curcumae longae) starch and resistant starch: A comparative study
3个月前
已完结
Effect of ultrasonic-assisted immersion freezing and quick-freezing on quality of sea bass during frozen storage
3个月前
已完结
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