Lv12
20 积分 2024-09-11 加入
Compartmentalization vs. segregation of reactants: Accomplishment of the Maillard reaction at the water-water interface
1小时前
待确认
Flipping Water Orientation at the Surface of Water-in-Salt and Salt-in-Water Solutions
3小时前
已完结
The adsorption characteristics of 2D fibril and 3D hydrogel aggregates at the O/W interface combining molecular dynamics simulation
16小时前
已完结
Green and recyclable photocatalytic hydrogel film with antibacterial and ethylene scavenging properties for fruit preservation
1天前
已完结
An effective strategy for exploring the taste markers in alum-processed Pinellia ternata tuber based on the analysis of substance and taste by LC-MS and electronic tongue
30天前
已关闭
Alternation in sequence features and their influence on the anti-inflammatory activity of soy peptides during digestion and absorption in different enzymatic hydrolysis conditions
1个月前
已完结
Integration of lipidomics and flavoromics reveals the lipid-flavor transformation mechanism of fish oil from silver carp visceral with different enzymatic hydrolysis
1个月前
已完结
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
1个月前
已完结
Effects of enzymatic cross-linking combined with ultrasound on the oil adsorption capacity of chickpea protein
1个月前
已完结
Exploration of interaction between porcine myofibrillar proteins and selected ketones by GC–MS, multiple spectroscopy, and molecular docking approaches
1个月前
已完结
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