Lv6
1860 积分 2022-10-13 加入
Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels
25天前
已完结
Properties and microstructures of golden thread fish myofibrillar proteins gel filled with diacylglycerol emulsion: Effects of emulsifier type and dose
25天前
已完结
Visible light-responsive chitosan/sodium alginate/QDs@ZIF-8 nanocomposite films with antibacterial and ethylene scavenging performance for kiwifruit preservation
27天前
已完结
Soybean protein isolate-sodium alginate double network emulsion gels: Mechanism of formation and improved freeze-thaw stability
1个月前
已完结
Improvement of the rheological properties and freeze-thawing stability of Pickering emulsions filled emulsified surimi gels:Effects of the interfaces of surimi particles and konjac glucomannan
1个月前
已完结
Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS
1个月前
已完结
Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides
1个月前
已完结
Peptidomics Screening and Molecular Docking with Umami Receptors T1R1/T1R3 of Novel Umami Peptides from Oyster (Crassostrea gigas) Hydrolysates
1个月前
已完结
Combination of virtual screening, machine learning, molecular dynamics simulations and sensory evaluation to discover novel umami peptides from fermented Atlantic cod
2个月前
已完结
Influence of Soybean Dietary Fiber on the properties of Konjac Glucomannan/κ-Carrageenan Corn Oil Composite Gel
2个月前
已完结
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