Lv11
18 积分 2024-09-26 加入
Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics
1小时前
已完结
Physicochemical properties and flavor substances analyses of refined beef tallow with dry fractionation treatment
1小时前
已完结
Effect of gum arabic-modified alginate on physicochemical properties, release kinetics, and storage stability of liquid-core hydrogel beads
10天前
已完结
The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones
10天前
已完结
Thermo-mechanical response of liquid core beads as affected by alginate molecular structure
10天前
已完结
Exploring the role of the thick and dense calcium alginate shell on the anti-digestibility mechanism of corn starch/carboxymethyl cellulose/calcium alginate liquid-core beads prepared by reverse spherification
10天前
已完结
Preparation of hyaluronic acid‐loaded liquid‐core hydrogel beads with acceptable mechanical properties and thermal stability
13天前
已完结
Bromelain hydrolysis and CaCl2 coordination promote the fibrillation of quinoa protein at pH 7
27天前
已完结
Effect of peeling and packaging methods on volatile compounds in pepper (Piper nigrum L.) during storage
1个月前
已完结
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