Lv53
1530 积分 2024-05-27 加入
Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability
15天前
已完结
Recent development in biological activities and safety concerns of perillaldehyde from perilla plants: A review
1个月前
已完结
Short communication: Decrease of lipid profiles in cow milk by ultra-high-temperature treatment but not by pasteurization
1个月前
已完结
Unraveling the formation mechanism of aroma compounds in pork during air frying using UHPLC-HRMS and Orbitrap Exploris GC–MS
1个月前
已完结
Toward structured and functional salted egg yolks: Role of calcium chloride concentration on protein conformation, aggregation, and gel formation under sodium chloride dry-curing
1个月前
已完结
Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A review
1个月前
已完结
The synergistic effects of NaOH and NaCl on the gel properties, digestive characteristics, and product quality of salted preserved egg white
1个月前
已完结
Comprehensive lipidomics and flavoromics analysis reveals the formation mechanism of the unique flavor in quail egg yolks during thermal treatment
2个月前
已关闭
Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt
2个月前
已完结
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