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3054 积分 2024-02-29 加入
Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality
38分钟前
已完结
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
41分钟前
待确认
Gastric Emptying of Proteins: Influence of Structure, Food Matrix, and Processing Effects
51分钟前
待确认
A nonlinear visco-poroelasticity model for transversely isotropic gels
3个月前
已完结
Small Oscillatory Rheology: Evaluating Microstructure and Component Interactions in Different Food Systems
4个月前
已完结
Quality impact and tenderization mechanism of papain-calcium chloride-citrus fiber on steak
4个月前
已完结
Biogenic amines: formation, action and toxicity – a review
5个月前
已完结
Gut microbiome-derived ammonia modulates stress vulnerability in the host
5个月前
已完结
Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review
5个月前
已完结
A guide to the organ-on-a-chip
5个月前
已完结
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