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168 积分 2024-03-29 加入
Effect of pitaya peel powder addition on the phytochemical and textural properties and sensory acceptability of dried and cooked noodles
1个月前
已完结
Effect of exogenous protein crosslinking on the physicochemical properties and in vitro digestibility of corn starch
1个月前
已完结
Effect of lipase and lipoxygenase on lipid metabolism and the formation of main volatile flavour compounds in fermented fish products: a review
1个月前
已完结
The gut microbiota as a target to control hyperuricemia pathogenesis: Potential mechanisms and therapeutic strategies
3个月前
已完结
The potential of probiotics in the amelioration of hyperuricemia
3个月前
已完结
Process optimization for the preparation of thiamethoxam microspheres by response surface methodology
3个月前
已完结
Effect of heat treatment on the release of off-flavor compounds in soy protein isolate
3个月前
已完结
Micro-phase separation dual-network strategy enhances the gel structure and gel-related properties of soy bean protein heat-induced gel by incorporation of curdlan
3个月前
已完结
Sustainable protein stabilization: Soy β-conglycinin suppresses the heat-induced aggregation of cod protein by blocking active sites
3个月前
已完结
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