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40 积分 2024-03-30 加入
Impact of ultrasonication on the physicochemical properties of sorghum kafirin and in vitro pepsin-pancreatin digestibility of sorghum gluten-like flour
13天前
已完结
Pulsed electric field: Role in protein digestion of beef Biceps femoris
15天前
已完结
Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods
15天前
已完结
Improved Method for Determining Food Protein Degree of Hydrolysis
15天前
已完结
Effect of Cooking on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective
21天前
已完结
Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp
24天前
已完结
Unraveling mechanism of odor-induced taste enhancement in air-dried beef: an integrated approach combining GC-O-MS, intelligent sensory, and molecular docking
25天前
已完结
Co-encapsulation of (-)-epigallocatechin-3-gallate and quercetin in double emulsion hydrogel beads: Microstructures, functional properties, and digestion behaviors
1个月前
已完结
Optimizing color enhancement in dried Penaeus vannamei through high-humidity hot air impingement cooking: Enzyme inactivation, reduced drying time, and Maillard reaction inhibition
1个月前
已完结
On the use of improved Midilli-Kucuk model for thin-layer drying
2个月前
已完结
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