Lv13
52 积分 2022-11-18 加入
In-depth investigation of the binding of flavonoid taxifolin with bovine hemoglobin at physiological pH: Spectroscopic and molecular docking studies
6小时前
已完结
Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions
1天前
已完结
Effect of polysaccharide addition on food physical properties: A review
6天前
已完结
Three-Dimensional Printing Properties of Polysaccharide Hydrocolloids–Unrinsed Sturgeon Surimi Complex Hydrogels
23天前
已完结
Research progress on the interaction of the polyphenol–protein–polysaccharide ternary systems
25天前
已完结
Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint
1个月前
已完结
Electrochemical deposition to construct a nature inspired multilayer chitosan/layered double hydroxides hybrid gel for stimuli responsive release of protein
1个月前
已完结
Application of electroencephalogram (EEG) in the study of the influence of different contents of alcohol and Baijiu on brain perception
1个月前
已完结
Study on the influence of food emulsion components on its lubrication characteristics and smooth perception
1个月前
已完结
Application of selected neuroscientific methods in consumer sensory analysis: A review
1个月前
已完结
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