Lv21
140 积分 2026-09-09 加入
Mechanism of magnetic field treatment reducing oil absorption of batter-coated deep-fried pork by modulating gluten protein conformation
6天前
已完结
Effects of various modified starches on the eating quality of frozen crispy pork strips
6天前
已完结
A new strategy for reducing fat absorption and enhancing oxidative stability in fried chicken meatball using nanofiber coatings
6天前
已完结
Influence of composition and ingredient proportions of highland barley-rice composite flour on its physicochemical properties, coating batter rheological behavior, and oil-uptake reduction in deep-fried meat
6天前
已完结
A comparative study of emulsifiers for curcumin-loaded emulsion coatings: Enhancing delivery and stability to inhibit heterocyclic amines in air-fried chicken wings
7天前
已完结
Clean-label basil seed gum-date seed extract coatings for reduced oil uptake and enhanced lipid quality in deep-fat-fried chicken nuggets: A physicochemical, lipidomic, and machine learning approach
10天前
已完结
Carboxymethyl cellulose-mediated crust restructuring regulates quality attributes and hazardous intermediate accumulation in fried battered oysters
12天前
已完结
Tailoring the multiphase colloidal network of batters through controlled pre-gelatinization and oil droplets filling: Enhancement effects on quality of deep-fried battered clams
13天前
已完结
Polyphenol-mediated stabilization of myofibrillar proteins: Effects of pomegranate peel extract on freeze-thaw stability and gelation
15天前
已完结
The inhibitory potential effect of CMC-Na on PhIP, Harman, and Norharman formation in low-NaCl fried beef patties under repeated freeze-thaw cycles
16天前
已完结
皖公网安备34019202002308
