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20 积分 2023-02-01 加入
Processing–Microstructure–Properties Relationship of Meat Myofibrillar Proteins as Defined by High Hydrostatic Pressure
29天前
已完结
A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety
1个月前
已完结
Gluten-free grains: Importance, processing and its effect on quality of gluten-free products
3个月前
已完结
In vivo assessments for predicting the bioavailability of nanoencapsulated food bioactives and the safety of nanomaterials
4个月前
已完结
A review of endogenous non-starch components in cereal matrix: spatial distribution and mechanisms for inhibiting starch digestion
8个月前
已完结
Thermal Degradation of Sugars. Quantitative Analysis of Sugar Components and Determination of Degree of Polymerization*
9个月前
已完结
The Thermal Degradation of Sugars. The Initial Products of Browning Reaction in Glucose Caramel *
9个月前
已完结
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
9个月前
已完结
Align resistant starch structures from plant-based foods with human gut microbiome for personalized health promotion
10个月前
已完结
Surface Localization of Zein Storage Proteins in Starch Granules from Maize Endosperm1
1年前
已完结
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