Lv5
1060 积分 2024-03-18 加入
Advancing salt reduction technologies: AI-assisted structural design of starch-based emulsion gel systems for next-generation low sodium food formulations
23小时前
待确认
Recent advances in implicit salt reduction innovative technologies: Innovative strategies and future challenges
23小时前
待确认
Overview of salt reduction strategies and saltiness evaluation methods
23小时前
待确认
Salt reduction in processed meat products: Integrated strategies and mechanisms to maintain saltiness perception
1天前
待确认
Strategies for balancing salt reduction and quality assurance in muscle products: Focus on salt alternatives and physical technologies
2天前
已完结
Overview of salt reduction strategies and saltiness evaluation methods
27天前
已关闭
Plastein reaction with exogenous tryptophan addition as a promissing strategy to enhance the bioactivity and digestive stability of chicken peptides
2个月前
已完结
Effects of plasma-activated water rinsing on gastric emptying and the digestion kinetics of surimi myofibrillar proteins under dynamic in vitro digestion
2个月前
已关闭
Effects of NaCl partially substituted with KCl or MgCl2 on the properties, oral mastication, in vitro gastric digestion, and pepsin diffusion of myofibrillar protein gel
3个月前
已完结
Gel strength prediction in ultrasonicated chicken mince: Fusing near-infrared and Raman spectroscopy coupled with deep learning LSTM algorithm
4个月前
已完结
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