Lv11
90 积分 2024-09-18 加入
Effects of three edible mushroom polysaccharides on the freeze-thaw stability of silver carp (Hypophthalmichthys molitrix) surimi gels: Water retention, gel quality, and structural properties
11小时前
已完结
Interaction mechanisms of κ-carrageenan, gum Arabic, xanthan gum, and sodium alginate with pork myofibrillar proteins: Impacts on heat-induced aggregation and in vitro digestive behaviors of proteins
3个月前
已完结
Global trends and challenges in salt reduction: Exploring odor-induced saltiness enhancement as a strategy to reduce salt intake
3个月前
已完结
Analytical tools for the analysis of β-carotene and its degradation products
4个月前
已完结
Physical and flavor characteristics of reduced sodium sausages containing plant proteins and blends of chloride salts
4个月前
已完结
Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose
7个月前
已完结
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
7个月前
已完结
Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications
10个月前
已完结
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