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100 积分 2023-01-12 加入
Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions
11天前
已完结
Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels
11天前
已完结
Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein
11天前
已完结
Effect of ultrasound combined with highland barley dietary fiber on gel properties of reduced‐salt chicken breast myofibrillar protein
11天前
已完结
Pro‐oxidant and antioxidant activity of quinones and nitroazoles in flaxseed oil
1个月前
已关闭
Cover Picture: Eur. J. Lipid Sci. Technol. 10/2024
1个月前
已关闭
Effect of starch-based emulsion with different amylose content on the gel properties of Nemipterus virgatus surimi
2个月前
已完结
Mixed processing improved the theaflavin, theanine and aroma components of Congou black tea
2个月前
已完结
Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels
2个月前
已完结
Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees
2个月前
已完结
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