Lv2
180 积分 2023-12-01 加入
Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi
8小时前
待确认
Alkali‐induced aggregation behaviour of tea polyphenols and its gel strengthening mechanism to alkali‐induced egg white
9小时前
已完结
Study on Different Effect of Copper,Zinc and Iron in Preserved Eggs Processing
13天前
已完结
Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels
16天前
已完结
Physicochemical and nutritional characteristics of preserved duck egg white
21天前
已完结
A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects
22天前
已完结
Enhancing the nutritional value and caliber of silver carp surimi by adding β-carotene: Insights into the gel characteristics, protein structure, and digestive properties
23天前
已完结
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
2个月前
已完结
Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin–Ciocalteu methods
2个月前
已完结
Processing technology, principle, and nutritional characteristics of preserved eggs: A review
2个月前
已完结
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