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10 积分 2024-11-18 加入
Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation model
2小时前
待确认
Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein
2小时前
已完结
Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate
2小时前
已完结
Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurters
2小时前
已完结
Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin
2小时前
已完结
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