Lv63
1610 积分 2025-09-14 加入
Lactic acid bacteria co-fermentation enhances the hypolipidemic potential of kombucha
2天前
已完结
Analysis on the ice growth in 3D-printed meat during freezing process
2个月前
已完结
High internal phase emulsions stabilized by walnut protein amyloid-like aggregates and their application in food 3D printing
3个月前
已完结
High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing
3个月前
已完结
Effect of salt valence and ionic strength on the rheology and 3D printing performance of walnut protein emulsion gels
3个月前
已完结
Walnut protein-based 3D printed cream substitute
4个月前
已完结
Fabrication and characterization of edible inks for 3D printing of dysphagia foods based on corn starch stabilized by calcium ions and hydrocolloids
5个月前
已完结
Multi-omics reveals terpenoid biosynthesis and antioxidant activity at maturity stage in Zanthoxylum armatum DC. fruits
6个月前
已完结
Transcriptomics integrated with metabolomics to characterize key pigment compounds and genes related to anthocyanin biosynthesis in Zanthoxylum bungeanum peel
6个月前
已完结
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