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28 积分 2023-09-21 加入
Effects of hsian-tsao polysaccharide on myosin gel structure and its binding capacity to flavor compounds
1个月前
已完结
Novel hydrogels based on yeast chitin-glucan complex: Characterization and safety assessment
4个月前
已完结
Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi
7个月前
已完结
High Internal Phase Oil-in-Water Pickering Emulsions Stabilized by Chitin Nanofibrils: 3D Structuring and Solid Foam
7个月前
已完结
Alternative processes to produce chitin, chitosan, and their oligomers
7个月前
已完结
Effects of chitosan molecular weight on its antioxidant and antimutagenic properties
7个月前
已完结
Delineating the Role of Polyphenol Oxidase in the Darkening of Alkaline Wheat Noodles
7个月前
已完结
Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles
7个月前
已完结
Impact of Protein on Darkening in Yellow Alkaline Noodles
7个月前
已完结
Functional properties of chitosan–xylose Maillard reaction products and their application to semi-dried noodle
7个月前
已完结
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