Lv6
2690 积分 2025-02-16 加入
Preparation of sodium alginate grafted itaconic acid green flocculant and its application in clarification of sugarcane juice
4天前
已完结
Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts
11天前
已完结
Impact of KCl and L-Arg substitution on low salt beef patties: oxidative, textural, flavor, and microbial insights
11天前
已完结
Formulation of novel low-sodium salts using potassium salts and dietary polysaccharide
11天前
已关闭
Effect of sodium salt on meat products and reduction sodium strategies — A review
11天前
已完结
Preparation and characterisation of novel quaternized chitosan-based hollow salt and its sodium-reducing effect in air-dried ducks
11天前
已完结
Hollow salt for sodium reduction in foods: Mechanisms, influence factors, applications and challenges
11天前
已完结
Preparation of hollow salt particles based on multiple salt reduction strategies for enhanced saltiness perception
11天前
已完结
Advancing salt reduction technologies: AI-assisted structural design of starch-based emulsion gel systems for next-generation low sodium food formulations
11天前
已完结
Hollow salt-nanoemulsion composites: A novel carrier for Zanthoxylum flavor construction with simultaneous sodium reduction and flavor retention
11天前
已完结
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