Lv3
208 积分 2023-03-01 加入
Construction of a machine learning-based prediction model for rice varieties—cooking—mastication
16天前
已完结
Interaction mechanisms of sea cucumber proteins with flavor compounds: Adsorption behavior, dynamic equilibrium and structural changes
17天前
已完结
Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control
17天前
已完结
Establishment of a targeted proteomics method for the quantification of collagen chain: Revealing the chain stoichiometry of heterotypic collagen fibrils in sea cucumber
17天前
已完结
Analysis of texture properties and water-soluble fraction proteome of sea cucumber body wall with different boiling heating treatment
17天前
已完结
Tension–compression asymmetry in the mechanical response of hydrogels
17天前
已完结
Characterization of Heat‐Induced Water Adsorption of Sea Cucumber Body Wall
17天前
已完结
Cooked Carrot Volatiles. AEDA and Odor Activity Comparisons. Identification of Linden Ether as an Important Aroma Component
18天前
已完结
Mechanism of Targeted Regulation of Ovalbumin Epitopes by Pulsed Electric Field-Assisted Alcalase Treatment
23天前
已完结
Elucidating Odorant Masking Effects in Food Matrices through Olfactory Receptor-Based Profiling
29天前
已完结
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