Lv62
1910 积分 2024-05-28 加入
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
1个月前
已完结
Effect of myoglobin on the flavor, color and texture of high-moisture soy protein concentrate -wheat gluten extrudates
1个月前
已完结
Unveiling the dynamic response of volatile development during barley malt roasting via untargeted and pseudo-targeted flavoromics: A time course study
1个月前
已完结
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks
1个月前
已完结
Formation and physical properties of skimmed milk/low-acyl gellan gum double gels: Influence of gelation sequence
1个月前
已完结
Functional Properties of Oleogels and Emulsion Gels as Adipose Tissue Mimetics
3个月前
已完结
Functional Properties of Oleogels and Emulsion Gels as Adipose Tissue Mimetics
4个月前
已完结
Application of proteins in edible inks for 3D food printing: A review
4个月前
已完结
Linear and nonlinear rheological characterization of capillary protein oleogels as potential fat replacers: Comparison with high internal-phase emulsions
4个月前
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
4个月前
已完结
皖公网安备34019202002308
