Lv31
386 积分 2023-12-01 加入
A lightweight method for evaluating the husking rate of rice using an optimized YOLOv5 model
13天前
已完结
The influence of free calcium and magnesium ions incorporation to the physical properties and protein profiles of sodium caseinate solutions
18天前
已关闭
Microwave Heating Effect on Rheology and Microstructure of White Sauces
5个月前
已完结
Enzymatic modification of oat protein concentrate with trans- and protein glutaminase for increased fibrous structure formation during high-moisture extrusion processing
6个月前
已完结
Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties
6个月前
已完结
Uncovering phenolic profiles of different forms in safflower seeds and their antioxidant capacity, and biological activity
6个月前
已完结
Evaluation of extruded quinoa flour on dough rheology and white salted noodles quality
7个月前
已完结
Encapsulation systems for lutein: A review
8个月前
已完结
Flammulina velutipes protein-Flammulina velutipes soluble polysaccharide-tea polyphenols particles stabilized Pickering emulsions for the delivery of β-carotene
9个月前
已完结
How Can RuBisCO Be Released from the Mesophyll Cells of Green Tea Residue?
9个月前
已关闭
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