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170 积分 2025-09-18 加入
Effects of Alyssum homolocarpum seed gum coating and pulsed electric field pretreatment on the physicochemical and quality attributes of fried purple potato chips fried in olive oil,
8天前
已关闭
Comprehensive insights into oil absorption in fried foods: The role of surface characteristics,
8天前
已关闭
Starch functionality and its role in microstructure development and oil absorption dynamics during deep-frying: A review,
8天前
已关闭
Application of innovative techniques in modifying microstructures and reducing oil uptake of fried food: A review,
8天前
已完结
The mechanism of reducing the oil content of fried instant noodles by adding sugar alcohol: microstructure, surface properties and molecular structure
8天前
已关闭
The next revolution in egg product processing: Advances and future directions of egg-based fermented yogurt alternatives
1个月前
已完结
Opportunities for Biotechnology Research and Entrepreneurship
7个月前
已关闭
The Future of Mushroom Biotechnology: Innovations, Challenges, and Market Potential
7个月前
已完结
Prospects of artificial meat: Opportunities and challenges around consumer acceptance
7个月前
已完结
Beef burger patties incorporated with Boletus edulis extracts: Lipid peroxidation inhibition effects
7个月前
已完结
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