Lv11
30 积分 2026-01-30 加入
Effect of NaCl on the structural and foaming properties of egg yolk granules
11分钟前
已完结
From Animal-Based By-Products to Bioactive Films: A Review on Protein Hydrolysates for Sustainable Meat and Seafood Packaging
7个月前
已完结
Chitin Synthases in Fungi: A Comprehensive Review of Classification, Catalytic Mechanism, and Functional Roles
8个月前
已完结
Mushroom Polysaccharides as Functional Food Ingredients for Alleviating Exercise-Induced Fatigue: A Review of Efficacy, Mechanisms, and Structure–Function Relationships
8个月前
已完结
Synergistic Use of Multiple Regulatory Strategies for Efficient N-Acetylneuraminic Acid Biosynthesis in Escherichia coli
8个月前
已完结
Application of Biotechnology in Marine-Derived Fermented Foods: Technological Evolution and Future Prospects
8个月前
已完结
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
9个月前
已完结
The role of trifunctional cryoprotectants in the frozenstorage of aquatic foods: Recent developments and futurerecommendations
9个月前
已完结
Gastric Emptying of Proteins: Influence of Structure, Food Matrix, and Processing Effects
9个月前
已完结
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