Lv11
30 积分 2025-10-13 加入
Optimizing gelation properties of mixed meat myofibrillar proteins: investigating the effects of different proportions of beef, pork and chicken on physicochemical, structural and gelation properties
6小时前
已完结
Characterization of insoluble dietary fiber from three food sources and their potential hypoglycemic and hypolipidemic effects
9小时前
已完结
Repair mechanism and application of self-healing materials for food preservation
9个月前
已完结
Synergistic effects of cold plasma and plant-derived extracts on lipid oxidation and flavor stability in refrigerated tilapia fillets: Mechanistic insights into lipoxygenase regulation and volatile compounds
9个月前
已完结
Enhanced Stability and Antioxidant Activity of Pickering Emulsions Stabilized by Chayote Tuber Starch-Tea Polyphenol composites
10个月前
已完结
Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure
10个月前
已完结
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