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50 积分 2025-10-28 加入
Multi-modification of food protein: Design, structural transformation, and functional application
1个月前
已完结
Pectin-dominated colloidal instability in cloudy pomelo juice: Morphological and rheological properties after enzymatic digestion
4个月前
已完结
Stability and cell wall polysaccharide dynamics in industrial-scale litchi juice during high-pressure and thermal processing
5个月前
已完结
Processes involving selective precipitation for the recovery of purified pectins from mango peel
5个月前
已完结
Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin
5个月前
已完结
Optimum alkaline treatment parameters for the extraction of cellulose and production of cellulose nanocrystals from apple pomace
5个月前
已完结
Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation
9个月前
已完结
Alteration of volatile profiles in heat‐sterilized cloudy muskmelon juice as affected by pectin fractions
9个月前
已完结
Effect of particle size on the stability and flavor of cloudy apple juice
9个月前
已完结
Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree
9个月前
已完结
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