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90 积分 2023-10-16 加入
Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY
1个月前
已完结
Effects of freezing and drying programs on IgY aggregation and activity during microwave freeze-drying: Protective effects and interactions of trehalose and mannitol
1个月前
已完结
Recent advance in modification strategies and applications of soy protein gel properties
1个月前
已完结
Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat
6个月前
已完结
Recent advance in modification strategies and applications of soy protein gel properties
8个月前
已完结
Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides
8个月前
已完结
Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi
8个月前
已完结
Peruvian carrot chips obtained by microwave and microwave-vacuum drying
8个月前
已完结
Microwave-assisted Enzymatic Hydrolysis: Asustainable approach for enhanced structural and functional properties of broken rice protein
8个月前
已完结
线粒体自噬对高糖诱导小鼠胚胎成纤维细胞 活化作用的影响
8个月前
已采纳
锂硫电池正极碳材料的制备及电化学性能研究
8个月前
已采纳
叶面喷施木醋液及其复配剂对油菜生长发育及产量的影响
8个月前
已采纳
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