Lv32
380 积分 2025-06-17 加入
Enhancing the quality of fat-reduced pork batter with soybean protein-chitosan nanoparticles based Pickering emulsion
1个月前
已完结
Improving the physicochemical properties of composite yuba with whey protein isolate by ultrasound treatment: study on the film-forming ability and structure
1个月前
已关闭
Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on pHenolic compounds in peony flowers
1个月前
已完结
Impact of pH-shifting on multiscale structural anisotropy of high-moisture extrudates of soy proteins
2个月前
已完结
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