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Quantitative sodium magnetic resonance imaging in food: Addressing sensitivity issues using single quantum chemical shift imaging at high field
7小时前
待确认
Development of a saltiness evaluation system for solid foods using a surface salinity meter: The impact of surface salt distribution and taste bud responses
7小时前
已完结
Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods
14小时前
已完结
Dynamics of a surfactant-laden bubble bursting through an interface
15天前
已完结
Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing properties
2个月前
已完结
Sensory studies on the taste and flavor perception of food products by anodal transcutaneous electrical stimulation
2个月前
已完结
GTMH-TasteNet: Advanced Deep Learning for sEMG-Based Taste Sensation Recognition
2个月前
已完结
Multidisciplinary insights for salt reduction and flavor enhancement in foods: integrating strategies via molecular design, taste signal transduction, and cognitive perception
2个月前
已完结
Dual strengthen of texture and salty perception for reconstructed duck ham via myofibrillar protein-gum Arabic complex
2个月前
已完结
Effect of dynamic high-pressure microfluidization on structural, physicochemical, and functional properties of pea albumin
2个月前
已完结
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