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166 积分 2023-10-05 加入
Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation
16小时前
已完结
The impact of phosphate- and citrate-based emulsifying salts on processed cheese techno-functional properties: A review
2个月前
已完结
Human-like performance umami electrochemical biosensor by utilizing co-electrodeposition of ligand binding domain T1R1-VFT and Prussian blue
3个月前
已完结
EFFECTS OF SWEETENER, SWEETENER CONCENTRATION, AND FRUIT FLAVOR ON SENSORY PROPERTIES OF SOY FORTIFIED YOGURT
4个月前
已完结
Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts
4个月前
已完结
Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water
4个月前
已完结
Assessment of interaction of vanillin with barley, pea and whey proteins: Binding properties and sensory characteristics
4个月前
已完结
Changes in bioactive proteins and serum proteome of human milk under different frozen storage
4个月前
已完结
Rapid green determination of trace deoxynivalenol in flour by multimolecular spectroscopy combined with dispersive liquid-liquid microextraction and machine learning algorithm
4个月前
已完结
Interactions between dairy proteins and aroma compounds: A comprehensive review of mechanisms, processing effects, and analytical methods
4个月前
已完结
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