Lv3
298 积分 2025-11-02 加入
Lactic acid bacteria fermentation–driven protein-based gelation: Mechanisms, structure–function relationships, and food applications
14小时前
待确认
Recent advances in the formation of protein-bound heterocyclic aromatic amines and their transformation during digestion: A comprehensive review
5天前
已完结
Structural and functional roles of lactic acid bacteria in food delivery systems: A dual perspective of passive encapsulation and active carriers
6天前
已完结
Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria
6天前
已完结
Medium/low internal phase Pickering emulsion gels stabilized by biopolymer: Stability mechanism, material design, and application
18天前
已完结
Particle transport in porous media under multiphase flow conditions: Experimental techniques, coupled dynamics, and future perspectives
18天前
已关闭
Critical review of subsurface processes governing CO2 leakage mechanisms
18天前
已完结
Nanobubbles-laden fluid flow in porous media: A review study of numerical and experimental insights of nanobubble technology for enhanced oil recovery and carbon sequestration
18天前
已完结
Structural and functional roles of lactic acid bacteria in food delivery systems: A dual perspective of passive encapsulation and active carriers
18天前
已完结
An AI-informed framework for flavor design: How κ-carrageenan sculpts low-sodium myofibrillar protein architecture for aldehyde capture and bitterness masking
2个月前
已完结
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