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110 积分 2024-10-20 加入
Continuous Versus Discontinuous Ultra‐High‐Pressure Systems for Food Sterilization with Focus on Ultra‐High‐Pressure Homogenization and High‐Pressure Thermal Sterilization: A Review
1天前
已完结
Characteristics of soymilk pasteurized by ultra high pressure homogenization (UHPH)
2个月前
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Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics
2个月前
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Degradation Method, Structural Characteristics, Biological Activity and Structure-Activity Relationship of Degraded Polysaccharides
4个月前
已完结
Lignin-enzyme interaction: A roadblock for efficient enzymatic hydrolysis of lignocellulosics
4个月前
已完结
Application of intermittent ball milling to enzymatic hydrolysis for efficient conversion of lignocellulosic biomass into glucose
4个月前
已完结
Effects of high pressure homogenization on the structural and emulsifying properties of a vegetable protein: Cyperus esculentus L
4个月前
已完结
Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone
4个月前
已完结
Structure and characterization of laccase-crosslinked α-lactalbumin: Impacts of high pressure homogenization pretreatment
4个月前
已完结
A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry
5个月前
已完结
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