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50 积分 2021-05-23 加入
Application of Fuzzy Logic in Sensory Evaluation of Food Products: a Comprehensive Study
1天前
已完结
Effects of hydrocolloids, acids and nutrients on gelatin network in gummies
4个月前
已完结
Fabrication, Structural and Emulsifying Properties of Egg White Protein-Dextran Conjugates through Maillard Reaction
2年前
已完结
Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties
2年前
已完结
Salt-tolerant γ-glutamyltranspeptidase from Bacillus subtilis 168 with glutaminase activity
3年前
已完结
Interactions of Gallic Acid with Porcine Hemoglobin: Effect on the Redox State and Structure of Hemoglobin
3年前
已完结
Interactions of the molecular assembly of polysaccharide-protein systems as encapsulation materials. A review
3年前
已完结
Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin
3年前
已完结
Optimization of chemical and enzymatic hydrolysis for production of chicken blood protein hydrolysate rich in angiotensin-I converting enzyme inhibitory and antioxidant activity
3年前
已完结
Optimization of chemical and enzymatic hydrolysis for production of chicken blood protein hydrolysate rich in angiotensin-I converting enzyme inhibitory and antioxidant activity
3年前
已完结
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