Lv56
920 积分 2024-05-28 加入
Application of proteins in edible inks for 3D food printing: A review
18天前
已完结
Linear and nonlinear rheological characterization of capillary protein oleogels as potential fat replacers: Comparison with high internal-phase emulsions
18天前
已完结
Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin
18天前
已完结
Embedded 3D bioprinting – An emerging strategy to fabricate biomimetic & large vascularized tissue constructs
18天前
已完结
Unraveling the role of Peanut protein in baijiu-Peanut pairing flavor complexity: A focus on ethanol-induced denaturation
21天前
已完结
Effect of functional groups in strawberry flavoring on pea protein-flavor interactions: Potential applicable in flavor formulation for plant-based protein aqueous foods
21天前
已完结
An electrochemical adsorption-catalysis sensor based on 2D MXene/g-C3N4 doped with Au-COOH for selective detection of GMP in meat
21天前
已完结
Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS
24天前
已完结
Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China
24天前
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
24天前
已完结
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