Lv41
570 积分 2024-03-14 加入
Characterization of the key aroma compounds in dog foods by gas chromatography-mass spectrometry, acceptance test, and preference test
17天前
已完结
[23] Chen M, Chen X, Nsor-Atindana J, et al. Optimization of key aroma compounds for dog food attractant
17天前
已完结
Optimization of key aroma compounds for dog food attractant
20天前
已完结
The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein
6个月前
已完结
Physicochemical and microstructural properties of frozen cooked noodles during frozen storage affected by enzymatically interesterified soybean oil-based plastic fat
6个月前
已完结
Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability
6个月前
已完结
Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: Microstructural characterization, stability, and curcumin delivery behavior
6个月前
已完结
Enhancing the stability and gel network of Pickering emulsions via pH and salt regulation: a study on CNF/EGCG complexes
6个月前
已完结
Low-concentration CNF stabilized Pickering emulsions: The assisted role of low-concentration gelatin
6个月前
已完结
Preparation and characterization of a novel bacterial cellulose/chitosan bio-hydrogel
6个月前
已完结
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