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38 积分 2023-09-30 加入
Proanthocyanidins from Lotus Seedpod Inhibit LPS-Induced Inflammatory Responses via the NF-κB and MAPK Pathways
14小时前
待确认
Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks
7天前
已完结
A comprehensive review on freeze‐induced deterioration of frozen egg yolks: Freezing behaviors, gelation mechanisms, and control techniques
7天前
已完结
Formation mechanism and inhibition methods of frozen egg yolk gelation: A review
7天前
已完结
A comprehensive review on freeze‐induced deterioration of frozen egg yolks: Freezing behaviors, gelation mechanisms, and control techniques
7天前
已完结
A Novel Perspective on the Amelioriating Effects of Catechin-Carbonyl Adducts on Ages Toxicity in High-Protein Food and Caco-2 Cell
17天前
已完结
A Novel Perspective on the Amelioriating Effects of Catechin-Carbonyl Adducts on Ages Toxicity in High-Protein Food and Caco-2 Cell
17天前
已关闭
A novel high‐protein composite rice with anti‐glycation properties prepared with crushed rice flour, whey protein and lotus seed proanthocyanidins
27天前
已完结
Comparison and inhibition mechanism study on the in vitro digestibility of rice starch complex with soy β-conglycinin and soy glycinin
1个月前
已完结
Identification of the Components Responsible for the Gelation of Egg Yolk during Freezing
1个月前
已关闭
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