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46 积分 2024-09-18 加入
Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model
2天前
已完结
The synergistic effects of oleogelators based on different structuring mechanisms: A viable way to tailor oleogels with ideal thermo-responsiveness and rheological properties
17天前
已完结
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources
19天前
已完结
Recent advances in investigating odor-taste interactions: Psychophysics, neuroscience, and microfluidic techniques
24天前
已完结
Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics
1个月前
已完结
Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork
2个月前
已完结
Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes
2个月前
已完结
Effect of temperature and pH on the encapsulation and release of β-carotene from octenylsuccinated oat β-glucan micelles
4个月前
已完结
Analysis of the effect of steaming times on lipid composition of pork belly based on lipidomics technology
4个月前
已完结
Characterization of lamb shashliks with different roasting methods by intelligent sensory technologies and GC–MS to simulate human muti-sensation: Based on multimodal deep learning
4个月前
已完结
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