Lv3
360 积分 2025-10-09 加入
Correlation study between sesame seeds roasting conditions and the physicochemical characteristics, hazardous substances levels, and volatile substances profile of hot-water-substitution extracted flavor sesame (Sesamum indicum L.) oil
11天前
已完结
Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test
23天前
已完结
Unraveling the influence of storage condition on off-flavor generation in fried pepper (Zanthoxylum bungeanum Maxim.) oil during storage through molecular sensory science and simulation experiment
23天前
已完结
Designing emulsified systems with soybean oil body membrane protein aggregate: Insights into chain bead-like structure, molecular interactions and interfacial behavior
26天前
已关闭
Structural modulation of soy protein isolate and correlation with beany flavor: Effect of dry heating temperature
1个月前
已关闭
Designing emulsified systems with soybean oil body membrane protein aggregate: Insights into chain bead-like structure, molecular interactions and interfacial behavior
1个月前
已关闭
Effects of pH and temperature on the stability of peanut oil bodies: New insights for embedding active ingredients
1个月前
已完结
Effect of processing on oxidative stability and lipid classes of sesame oil
2个月前
已关闭
Phosphatidylcholine-Protein Interactions in Soybean Lipophilic Protein: Structural Basis for the Foaming Potential of β-conglycinin/glycinin/Oil Body Protein Binary Complexes
2个月前
已关闭
A Reliable HPLC-ELSD Method for Determination of Cholesterol, Phosphatidylcholine, Lysophosphatidylcholine Content and the Stability of a Liposomal Formulation
2个月前
已完结
皖公网安备34019202002308
