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36 积分 2025-05-28 加入
Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques
3天前
已完结
Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion
10天前
已完结
Changes in Lipid Profiles of Dried Clams (Mactra chinensis Philippi and Ruditapes philippinarum) during Accelerated Storage and Prediction of Shelf Life
10天前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
11天前
已完结
Effects of heat treatment on the gel properties of the body wall of sea cucumber (Apostichopus japonicus)
12天前
已完结
Changes in Body Wall of Sea Cucumber (Stichopus japonicus) during a two-Step Heating Process Assessed by Rheology, LF-NMR, and Texture Profile Analysis
22天前
已完结
Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology
24天前
已完结
A COMPARATIVE STUDY ON PHYSICAL PROPERTIES AND CHEMICAL INTERACTIONS OF GELS FROM TILAPIA MEAT PASTES INDUCED BY HEAT AND PRESSURE
27天前
已完结
Effects of soaking conditions on the texture of dried sea cucumber
28天前
已完结
Interpreting and Reporting Principal Component Analysis in Food Science Analysis and Beyond
1个月前
已完结
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