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130 积分 2024-08-27 加入
Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles
1天前
待确认
Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics
1天前
已完结
Melatonin and calcium act synergistically to enhance the coproduction of astaxanthin and lipids in Haematococcus pluvialis under nitrogen deficiency and high light conditions
12天前
已完结
The potential and challenge of microalgae as promising future food sources
15天前
已完结
Prospects of yam (Dioscorea) polysaccharides: Structural features, bioactivities and applications
26天前
已完结
Extraction, separation and efficacy of yam polysaccharide
26天前
已完结
Meat texture modification for dysphagia management and application of hydrocolloids: A review
1个月前
已完结
Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients
1个月前
已完结
Instrumental food texture evaluation in relation to human perception
1个月前
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
2个月前
已完结
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