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82 积分 2024-04-22 加入
Effect of enzymatic hydrolysis on flavor enhancement of yogurt fermented by lactic acid bacteria in egg white
17天前
已完结
Composite beeswax-glycerol monolaurate oleogelation enhances encapsulation efficiency and oxidative stability of microencapsulated Antarctic krill oil
2个月前
已完结
Comprehensive insights into the mechanisms influencing flavor alteration in mutton soup induced by thermal and cold sterilization: Integration of flavoromics and lipidomics
2个月前
已完结
Exploring the lipid oxidation mechanisms during pumpkin seed kernels storage based on lipidomics: From phenomena, substances, and metabolic mechanisms
3个月前
已完结
Self-assembly of curdlan molecules for the formation of thermally induced gels
4个月前
已完结
Exploring the lipid oxidation mechanisms of Antarctic krill oil (Euphausia superba) during storage based on relationship between lipidomics and volatilomics
4个月前
已完结
Gelatin-reinforced hydrogel crosslinked by hydrogen bonds as a thermo-reversible temporary plugging material for hot work of oil pipelines
5个月前
已完结
The processing quality characteristics, freeze-thaw stability, and retrogradation properties of rice cakes affected by four hydrocolloids: Xanthan gum, guar gum, carrageenan, and konjac gum
5个月前
已完结
Recent progress in understanding starch gelatinization - An important property determining food quality
5个月前
已完结
Ultrasound-alkaline combined extraction improves the release of bound polyphenols from pitahaya (Hylocereus undatus 'Foo-Lon') peel: Composition, antioxidant activities and enzyme inhibitory activity
5个月前
已完结
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