Lv4
450 积分 2024-09-16 加入
烘焙食品防腐保鲜方法及鲜度检测新技术的研究
1个月前
已完结
米制糕点老化及改良技术的研究进展
1个月前
已完结
The synergistic effects of NaOH and NaCl on the gel properties, digestive characteristics, and product quality of salted preserved egg white
2个月前
已完结
Developing egg white gel: Unlocking superior mechanical properties and 3D printing potential with silicate nanosheets
2个月前
已完结
Ultrasound-assisted ethanol induced gelation of egg white: Effects on gel properties, water distribution and microstructure
2个月前
已完结
可溶性大豆多糖对糯米粉理化特性及速冻汤圆品质的影响
3个月前
已完结
Effects of thermal treatment and Glucono-δ-lactone on the quality of alkaline dough and steamed buns
3个月前
已完结
Extending the shelf-life of whole egg powder with different packaging: Based on the multivariate accelerated shelf-life test model
3个月前
已完结
Modulating the gelatinization and retrogradation characteristics of corn starch by controlling pine kernel protein/egg white protein thermal co-aggregation
3个月前
已完结
Reinforcement mechanism of black tea on the gel properties of preserved egg protein: Metal ion “pore-blocking effect” and EWP denaturation-aggregation-reorganization
4个月前
已完结
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