Lv4
430 积分 2024-05-01 加入
Interface behavior, competitive substitution, and saltiness perception of switchable water-in-oil high internal phase emulsions-based delivery carrier for sodium salt regulated by OSA starch
4小时前
待确认
Characterization of the effects of insoluble soybean polysaccharides on the formation and physicochemical properties of soybean isolate protein gel
15天前
已完结
Machine Learning-Driven Predictive Modeling for Lipid Oxidation Stability in Emulsions: A Smart Food Safety Strategy
26天前
已完结
Foam-based mustard essential oil microcapsules preparation, characterization, grilling application and comparison with emulsion microcapsules
26天前
已完结
Preparation of composite film with CoFe2O4/MXene/chitosan for extending the shelf life of Kyoho grapes
27天前
已完结
Feasibility analysis on the application of the Maillard reaction in developing Lentinula edodes umami seasoning: Based on the umami substances, sensory quality, physicochemical properties of the products
1个月前
已完结
Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS
2个月前
已完结
A novel directed enzymolysis strategy for the preparation of umami peptides in Stropharia rugosoannulata and its mechanism of taste perception
2个月前
已完结
Characterization and molecular docking study of umami peptides from Agaricus bisporus and Volvariella volvacea by sensory analysis combined with UPLC–ESI-Q-TOF MS
2个月前
已完结
Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS
2个月前
已完结
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