Lv3
250 积分 2024-11-06 加入
Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi
4个月前
已完结
Effect of Multiple Freeze-Thaw Cycles on the Quality of Instant Sea Cucumber: Emphatically on Water Status of by LF-NMR and MRI
4个月前
已完结
Protein–polysaccharide interactions at fluid interfaces
4个月前
已完结
Effect of Multiple Freeze-Thaw Cycles on Water Migration, Protein Conformation and Quality Attributes of Beef Longissimus Dorsi Muscle by Real-Time Low Field Nuclear Magnetic Resonance and Raman Spectroscopy
5个月前
已完结
The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein
5个月前
已完结
Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity
5个月前
已完结
Contribution of muscle and microbial aminopeptidases to flavor development in dry-cured meat products
7个月前
已完结
Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review
8个月前
已完结
Cooperative Response of Pichia Kudriavzevii and Saccharomyces Cerevisiae to Lactic Acid Stress in Baijiu Fermentation
10个月前
已完结
Technological Characterization and Flavor-Producing Potential of Lactic Acid Bacteria Isolated from Traditional Dry Fermented Sausages in Northeast China
10个月前
已完结
皖公网安备34019202002308
