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34 积分 2025-01-14 加入
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
2个月前
已完结
The effect of mung bean hull dietary fiber on the quality and starch digestion process of pressed mung bean cake
2个月前
已完结
Influence of Soybean Dietary Fiber on the properties of Konjac Glucomannan/κ-Carrageenan Corn Oil Composite Gel
4个月前
已完结
Efficient conversion of insoluble dietary fiber to soluble dietary fiber by Bacillus subtilis BSNK-5 fermentation of okara and improvement of their structural and functional properties
7个月前
已完结
Gelling mechanism and interactions of polysaccharides from Mesona blumes: Role of urea and calcium ions
8个月前
已完结
Superabsorbent, antibacterial, and antioxidant nanocellulose aerogels: Preparation, characterization, and application in beef preservation
10个月前
已完结
Conformational evolution of soybean protein-polysaccharide at oil–water interface in simulated gastric environment in vitro
10个月前
已完结
Current lifestyle factors that increase risk of T2DM in China
1年前
已完结
Effects of cold storage time on the quality and active probiotics of yogurt fermented by Bifidobacterium lactis and commercial bacteria Danisco
1年前
已完结
Microfluidization improved hempseed yogurt's physicochemical and storage properties
1年前
已完结
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