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80 积分 2024-09-23 加入
Cyclodextrins as carriers for volatile aroma compounds: A review
6天前
已完结
Microencapsulation of maillard reaction products from chicken bone protein hydrolysates: Retention and preservation of meat flavoring compounds
6天前
已完结
Spectroscopy combined with spatiotemporal multiscale strategy to studythe adsorption mechanism of soybean protein isolate with meat flavorcompounds (furan): Differences in position and quantity of the methyl
6天前
已完结
Advances in protein based microencapsulation: from encapsulation materials to functional applications and future prospects
6天前
已完结
Mechanisms of sweetness enhancement by sweet aroma compounds in black tea: More than just cross-modal interactions
30天前
已完结
Flavoromics integrated with machine learning to elucidate key aromacompounds in aroma-directed chili peppers and predict sensory quality
1个月前
已完结
New insight into the evolution of volatile profiles in four vegetable oils withdifferent saturations during thermal processing by integrated volatolomicsand lipidomics analysis
1个月前
已完结
Exploring flavor separation in soy protein enzymatic hydrolysates via resin adsorption/desorption: A study on physicochemical characteristics and mass transfer dynamics
2个月前
已完结
The flavor attributes of hydrolysate prepared from skipjack tuna (Katsuwonus pelamis) head as affected by enzymolysis and deodorization strategies
2个月前
已完结
Structural mechanisms study on the retention and slow release of aroma molecules by starch in the form of V6-type crystals
2个月前
已完结
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