Lv4
520 积分 2023-03-01 加入
Ultrasound-assisted freezing retards the deterioration of functional properties of myofibrillar protein in chicken breast during long-term frozen storage
10小时前
已完结
Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince
2天前
已完结
Shrimp lipids improve flavor by regulating characteristic aroma compounds in hot air-dried shrimp
2天前
已完结
Unraveling the generation mechanism of volatile compounds in intermittent microwave‐dried anchovies via HS‐GC‐IMS and MMSE‐GC‐MS
2天前
已完结
A comparative study of two porous sponge scaffolds prepared by collagen derived from porcine skin and fish scales as burn wound dressings in a rabbit model
6天前
已完结
Marine Origin Collagens and Its Potential Applications
6天前
已完结
Effect of surface charge density of bacterial cellulose nanofibrils on the rheology property of O/W Pickering emulsions
18天前
已完结
Co-enzymatic hydrolysis enhanced thermal stability of mayonnaise
18天前
已完结
The application of diffusing wave spectroscopy (DWS) in soft foods
18天前
已完结
Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification
19天前
已完结
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