Lv11
50 积分 2024-11-26 加入
Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability
3小时前
已完结
Role of protein and lipid oxidation in hardening of high‐protein bars during storage
1个月前
已完结
Conjugation of Specifically Developed Antibodies for High- and Low-Molecular-Weight Glutenins with Fluorescent Quantum Dots as a Tool for Their Detection in Wheat Flour Dough
2个月前
已完结
Human intestinal microbial metabolism of naringin
2个月前
已完结
Effect of high concentration of NaCl and KCl on myosin from large yellow croaker (Larimichthys crocea) under ultrasound
2个月前
已完结
Ultrasound‐assisted annealing treatment to improve physicochemical and digestive properties of banana flour
2个月前
已完结
Tri‐frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi)
2个月前
已完结
Quality changes due to refrigerated storage in a traditional dry‐cured pork belly salted with glasswort or KCl as partial substitutes for NaCl
2个月前
已完结
Effects of steaming on physicochemical and emulsification properties of gum arabic
2个月前
已完结
Enhancing the effects of curcumin on oxidative stress injury in brain vascular endothelial cells using lactoferrin peptide nano‐micelles: antioxidant activity and mechanism
2个月前
已完结
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