Lv6
1740 积分 2024-05-27 加入
Interpreting the “twice gelation” mechanism of a novel egg-based yoghurt through the dynamics of rheology, microstructure, and intermolecular forces
3天前
已完结
Ultrasound-assisted egg yolk granule–EGCG conjugation via multiple mechanisms for improved functionality and stability
23天前
已完结
Ultrasound-assisted egg yolk granule–epigallocatechin gallate conjugation via multiple mechanisms for improved functionality and stability
23天前
已关闭
Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds
23天前
已完结
Enhancement of Functional and Flavor Attributes of Soy Protein Isolate–Chitosan Coacervates via Ultrasonic Processing
23天前
已完结
Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor
23天前
已完结
Dynamic Regulation of Beany Off‐Aroma Adsorption by Protein Concentration: Mechanistic Insights From Soy Protein‐Hexanal Interactions
23天前
已完结
Quantitative analysis of residual butylated hydroxytoluene and butylated hydroxyanisole in Salmo salar, milk, and butter by liquid chromatography–tandem mass spectrometry
23天前
已完结
Unraveling the Role of Flavor Structure and Physicochemical Properties in the Binding Phenomenon with Commercial Food Protein Isolates
23天前
已完结
Changes in Yolk States of Duck Egg during Long-Term Brining
30天前
已完结
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