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58 积分 2024-03-06 加入
Impact of varying food hardness on mastication/swallowing
2个月前
已完结
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters
10个月前
已完结
Innovations in Active Food Packaging: Harnessing Waste Valorization and Irradiation-Assisted Functionalization for Sustainable Food Preservation
10个月前
已完结
Nanofiltration (NF) Membrane Processing in the Food Industry
10个月前
已完结
Cellulose acetate/cellulose nanofiber membranes for whey and fruit juice microfiltration
10个月前
已完结
Clarification of citrus fruit juices using microfiltration technique equipped with indigenously developed novel ceramic membrane
10个月前
已完结
A comprehensive review on freeze‐induced deterioration of frozen egg yolks: Freezing behaviors, gelation mechanisms, and control techniques
11个月前
已完结
Optimizing plant-based meat alternatives: Effects of soy protein incorporation methods and freeze-thaw processing on microstructure and quality
11个月前
已完结
Cellulose as filler particle affects the poroviscoelasticity behavior of meat gels: hydration properties and microstructure
11个月前
已完结
Microstructure and viscosity of in vitro-digested rye and wheat food products
11个月前
已完结
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