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66 积分 2026-07-08 加入
Exploring the influence of lysine incorporation on the physicochemical properties of quinoa protein gels formed under microwave versus conventional heating conditions
5天前
已完结
Layer by layer application of chitosan and carboxymethyl cellulose coatings delays ripening of mango fruit by suppressing cell wall polysaccharides disassembly
17天前
已完结
Physicochemical characteristics and biological activities of soluble dietary fibers isolated from the leaves of different quinoa cultivars
2个月前
已完结
Effect of TEMPO-oxidized bacterial cellulose nanofibers stabilized Pickering emulsion of cinnamon essential oil on structure and properties of gelatin composite films
3个月前
已完结
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