Lv3
212 积分 2025-09-29 加入
Perceptual interaction of aroma compounds and their effects on the enhancement of flavor quality in foods: a review
3小时前
待确认
Artificial intelligence for flavor perception: Integrating olfactory mechanisms into food group sensory evaluation
3小时前
待确认
Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: Egg white microgels-based high-phase emulsion as a texture modifier
20天前
已完结
Bulk Energy Dissipation Driven Multiple Hydrogen‐Bonded Elastomer Enables High Stretchability, Extreme Softness and Superior Adhesion
20天前
已完结
Dynamic and Reversible Tuning of Hydrogel Viscoelasticity by Transient Polymer Interactions for Controlling Cell Adhesion
20天前
已完结
A versatile hydrogel network–repairing strategy achieved by the covalent-like hydrogen bond interaction
28天前
已完结
Effects of hydrogen bonding and electrostatic interactions on the formation of rice starch-Mesona chinensis polysaccharide gels
1个月前
已完结
Computational design of superstable proteins through maximized hydrogen bonding
1个月前
已完结
Hydrogel foam with designed structural properties of egg white protein through building aggregates as potential dysphagia food
1个月前
已完结
Protein-based oleogels: A comprehensive review of oleogelators, preparation, stabilization mechanisms, and applications
1个月前
已完结
In situ Rb–Sr and 40Ar–39Ar dating of distinct mica generations in the exhumed subduction complex of the Western Alps
3个月前
已采纳
Strategies to improve photosynthesis by modifying the RuBisCO system and its limitations
3个月前
已采纳
Rapid formation of high aspect ratio through holes in thin glass substrates using an engineered, QCW laser approach
3个月前
已采纳
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