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302 积分 2024-05-28 加入
Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion
8天前
已完结
Changes in the physicochemical properties and structural characteristics of rice bran polysaccharides extracted by specific enzyme cocktail and ultrasound
1个月前
已完结
Effect of microwave‐assisted acid extraction on the physicochemical properties and structure of soy hull polysaccharides
4个月前
已完结
Cover Image, Volume 94, Issue 9
4个月前
已完结
Sulfated modification of polysaccharides: Synthesis, characterization and bioactivities
5个月前
已完结
Novel Pickering emulsions using polysaccharide-myosin complexes: Effect of polysaccharide types
5个月前
已完结
Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods
5个月前
已完结
Recent advances in photoluminescent fluorescent probe technology for food flavor compounds analysis
5个月前
已完结
Novel application of HS-GC-IMS for characteristic fingerprints and flavor compound variations in citrus reticulatae pericarpium during storage with different Aspergillus niger fermentation
5个月前
已完结
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
5个月前
已完结
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