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80 积分 2024-08-27 加入
The potential and challenge of microalgae as promising future food sources
2天前
已完结
Prospects of yam (Dioscorea) polysaccharides: Structural features, bioactivities and applications
13天前
已完结
Extraction, separation and efficacy of yam polysaccharide
13天前
已完结
Meat texture modification for dysphagia management and application of hydrocolloids: A review
21天前
已完结
Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients
21天前
已完结
Instrumental food texture evaluation in relation to human perception
21天前
已完结
Effects of microwave power control on enzyme activity, drying kinetics, and typical nutrients of Pleurotus Eryngii: Exploring the blanching mechanism by microstructural and ultrastructural evaluation
1个月前
已完结
Effects of cell morphology on the textural attributes of fruit cubes in freeze‐drying: Apples, strawberries, and mangoes as examples
1个月前
已完结
High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure
1个月前
已完结
Applications of X-ray micro-computed tomography and small-angle X-ray scattering techniques in food systems: A concise review
1个月前
已完结
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