Lv3
330 积分 2023-12-01 加入
Microwave Heating Effect on Rheology and Microstructure of White Sauces
2天前
已完结
Enzymatic modification of oat protein concentrate with trans- and protein glutaminase for increased fibrous structure formation during high-moisture extrusion processing
14天前
已完结
Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties
14天前
已完结
Uncovering phenolic profiles of different forms in safflower seeds and their antioxidant capacity, and biological activity
21天前
已完结
Evaluation of extruded quinoa flour on dough rheology and white salted noodles quality
1个月前
已完结
Encapsulation systems for lutein: A review
2个月前
已完结
Flammulina velutipes protein-Flammulina velutipes soluble polysaccharide-tea polyphenols particles stabilized Pickering emulsions for the delivery of β-carotene
3个月前
已完结
How Can RuBisCO Be Released from the Mesophyll Cells of Green Tea Residue?
3个月前
已关闭
An Evaluation of the Effects of Pepper (Zanthoxylum bungeanum Maxim.) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage
3个月前
已完结
Origin of the distinct site occupations of H atom in hcp Ti and Zr/Hf
4个月前
已完结
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