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238 积分 2025-11-10 加入
Emerging trends in food hygiene: Innovations and applications of food technology
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The emergence of jellyfish collagen: A comprehensive review on research progress, industrial applications, and future opportunities
1个月前
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Animal by-products collagen and derived peptide, as important components of innovative sustainable food systems—a comprehensive review
1个月前
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Unveiling a new chapter for collagen peptides: Comprehensive insights into oral bioavailability and the enhancement via encapsulation systems
1个月前
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Techno-Functional and Bioactivity Properties of Collagen Hydrolysate and Peptide: A Review
1个月前
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Antioxidant and functional properties of cowhide collagen peptides
1个月前
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Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballs
1个月前
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Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
1个月前
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Characterization of flavor profiles of water-boiled pork meatballs at different ultrasonic powers using solid-phase microextraction gas chromatography–mass spectrometry combined with electronic nose
1个月前
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Mechanism of brittleness deterioration of pork meatballs induced by freeze–thaw cycles based on ice crystals and molecular conformation
1个月前
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