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22 积分 2024-07-24 加入
Flavor contributions of fat and sarcoplasmic protein in chicken white soup: A multimodal analysis using GC-MS, GC-IMS, E-nose, and E-tongue
2天前
已完结
Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens
2天前
已完结
Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments
3天前
已完结
Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
5个月前
已完结
Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth
7个月前
已完结
Dynamic Aroma Release from Complex Food Emulsions
7个月前
已完结
Effect of Xanthan on Flavor Release from Thickened Viscous Food Model Systems
7个月前
已关闭
Influence of chemical composition of polysaccharides on aroma retention
7个月前
已完结
Pickering emulsions stabilized with β-lactoglobulin nanoparticles studied by small angle X-ray scattering: stability, aging and temperature effects
7个月前
已完结
Chlorella sp. as a promising protein source: insight to novel extraction techniques, nutritional and techno-functional attributes of derived proteins
9个月前
已完结
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