Lv4
738 积分 2024-10-09 加入
Ultrasonic pretreatment of batter to improve the processing quality of steamed bread dough
1个月前
已完结
Application of FTIR two-dimensional correlation spectroscopy (2D-COS) analysis in characterizing environmental behaviors of microplastics: A systematic review
2个月前
已完结
Exploring the binding mechanism of folic acid-phosvitin complexes and the effects of ultrasound-pH treatment on their properties: Kinetic, multispectral, and dynamic binding behavior analyses
3个月前
已完结
Effects of multi-frequency ultrasound on physicochemical properties, structural characteristics of gluten protein and the quality of noodle
3个月前
已完结
Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential mechanisms, combination with other methods, equipment innovations and future directions
4个月前
已完结
Effects of multi-frequency ultrasound on physicochemical properties, structural characteristics of gluten protein and the quality of noodle
4个月前
已完结
Effects of ultrasound treatment on structural and functional properties of radish seed protein
4个月前
已完结
Ozone Application in Food Processing
5个月前
已完结
Ozone Application in Food Processing
5个月前
已关闭
Aqueous ozone effects on wheat gluten: Yield, structure, and rheology
6个月前
已完结
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