Lv1
48 积分 2023-09-30 加入
Recent research on the physicochemical properties and biological activities of quinones and their practical applications: a comprehensive review
1天前
已完结
A novel high‐protein composite rice with anti‐glycation properties prepared with crushed rice flour, whey protein and lotus seed proanthocyanidins
1天前
已完结
Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator
1个月前
已完结
Effects of pasteurization temperature and amino acids on the gelation behavior of liquid egg yolk: Emphasizing rheology, gel properties, intermolecular forces and microstructure
1个月前
已完结
Study on the formula optimization of low GI extruded rice and its edible quality and physical and chemical properties
1个月前
已关闭
Inhibitory mechanism of carboxymethyl chitosan-lotus seedpod oligomeric procyanidin nanoparticles on dietary advanced glycation end products released from glycated casein during digestion
1个月前
已完结
Proanthocyanidins from Lotus Seedpod Inhibit LPS-Induced Inflammatory Responses via the NF-κB and MAPK Pathways
1个月前
已完结
Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks
1个月前
已完结
A comprehensive review on freeze‐induced deterioration of frozen egg yolks: Freezing behaviors, gelation mechanisms, and control techniques
1个月前
已完结
Formation mechanism and inhibition methods of frozen egg yolk gelation: A review
1个月前
已完结
皖公网安备34019202002308
