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26 积分 2024-12-01 加入
Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes
1天前
已完结
The Emulsion Properties of Chicken Liver Protein Recovered through Isoelectric Solubilization/Precipitation Processes
1天前
已完结
Rapid Determination of Spinal Cord Content in Ground Beef by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy
1天前
已完结
Modifying the structure, emulsifying and rheological properties of water-soluble protein from chicken liver by low-frequency ultrasound treatment
1天前
已完结
Insight into the Stabilization Mechanism of Succinylation Modification on Black Bean Protein Gels: Molecular Conformation, Microstructure, and Gel Properties
6天前
已完结
A review on biofilms and the currently available antibiofilm approaches: Matrix-destabilizing hydrolases and anti-bacterial peptides as promising candidates for the food industries
30天前
已完结
High sensitivity intelligent packaging films harnessing rose anthocyanins and hydrophilic silica aerogel for visually food freshness monitoring
30天前
已完结
Highly ammonia-responsive starch/PVA film with gas absorption system as the ‘bridge’ for visually spoilage monitoring of animal-derived food
30天前
已完结
The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality
1个月前
已完结
The effect of cooking methods on mineral and vitamin contents of African catfish
2个月前
已关闭
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