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Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
2天前
已完结
Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability
23天前
已完结
Preparative separation of phenylpropenoid glycerides from the bulbs of Lilium lancifolium by high-speed counter-current chromatography and evaluation of their antioxidant activities
24天前
已完结
Enhancement of curcumin water dispersibility and antioxidant activity using core–shell protein–polysaccharide nanoparticles
24天前
已完结
Technical note: A simplified procedure for myofibril hydrophobicity determination
24天前
已完结
Fabrication of curcumin-loaded oleogels using camellia oil bodies and gum arabic/chitosan coatings for controlled release applications
1个月前
已完结
Effects of heat on meat proteins – Implications on structure and quality of meat products
2个月前
已完结
The Effects of Ethanol Concentration during Isolation and Purity on the In Vitro Antioxidant Properties of Polysaccharides from the Winter Culinary-Medicinal Mushroom, Flammulina velutipes (Agaricomycetes) Stembase
2个月前
已完结
Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage
2个月前
已完结
Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage
2个月前
已完结
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