Lv31
230 积分 2023-12-18 加入
Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures
2小时前
已完结
Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives
2小时前
已完结
Effect of Whole Egg Liquid on Physicochemical, Quality, Fermentation and Sensory Characteristics of Yogurt
3小时前
已完结
The Influence of Gamma Radiation on Different Gelatin Nanofibers and Gelatins
6小时前
已完结
Ultrasonication promotes extraction of antioxidant peptides from oxhide gelatin by modifying collagen molecule structure
14天前
已完结
Gellan gum improves the gel properties and thermal stability of tilapia ( Oreochromis spp.) skin gelatin sterilized at 121°C
16天前
已完结
Insight into the mechanism of the decrease in mechanical strength and water-holding capacity of gels made from oxidized gelatin
23天前
已完结
Effects of glycation modifications of different glycosylating agents on the molecular structure and gel properties of sheep's hoof gelatin
23天前
已完结
Enhanced hydrophobic interaction between fish (Cyprinus carpio L.) scale gelatin and curcumin: Mechanism study
23天前
已完结
Comparative investigations of various modification methods on the gelling, rheological properties and mechanism of fish gelatin
23天前
已完结
皖公网安备34019202002308
