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452 积分 2025-10-10 加入
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat
6天前
已完结
Ultrasonic modified ovalbumin-fish oil emulsion gel: A novel strategy for replacing animal fat
6天前
已完结
Effect of chitooligosaccharides in inhibiting textural deterioration of chicken myofibril protein gel induced by high temperature
1个月前
已完结
Characterization of different stages of Maillard reaction in soy: impact on physicochemical properties and immunogenicity of soy proteins
1个月前
已完结
A review of Maillard reaction in food and implications to kinetic modelling
1个月前
已完结
Classification of the Maillard reaction: A conceptual approach
1个月前
已完结
Contents and Correlations of Nε-(carboxymethyl)lysine, Nε-(carboxyethyl)lysine, Acrylamide and Nutrients in Plant-Based Meat Analogs
1个月前
已关闭
Dietary fiber modification: A comparative study of physical, chemical, biological, combined technologies and bioactive impact on food applications
3个月前
已关闭
Impact of KCl and L-Arg substitution on low salt beef patties: oxidative, textural, flavor, and microbial insights
3个月前
已完结
Perspectives on the role of postbiotics in meat and meat products: Current status and future trends
3个月前
已完结
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