Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork反复冻融对腌制恩施黑猪肉肌原纤维蛋白及品质特性的影响Abstract: Repeated freeze-thaw is one of the main reasons for q...

An HS-GC-IMS analysis of volatile flavor compounds in brown rice flour and brown rice noodles produced using different methodsHS-GC-IMS对不同方法生产的糙米粉及糙米米线中挥发性风味物质的分析Abstract：In this study, headspace-gas chromatog...

​Targeted Lipidomics Reveal the Effect of Perchlorate on Lipid Profiles in Liver of  High-Fat Diet Mice靶向脂质组学揭示高氯酸盐对高脂膳食小鼠肝脏脂质代谢的影响Abstract：Perchlorate, commonly available in drinking water and food, acts on...

Functional nanoparticle reinforced starch-based adhesive emulsion: Toward robust stability and high bonding performance功能性纳米颗粒增强淀粉基胶黏剂乳液：具有良好的稳定性和粘接性能Abstract：Sustainable bio-based adhesive is a promising ...

Production of aminopeptidase from soybean meal with nutrientssupplementation by Bacillus licheniformis SWJS33: Feasibility andmetabolic process地衣芽孢杆菌 SWJS33以豆粕为底物及适当营养补充生产氨肽酶：可行性及代谢过程Abstract：Enhancing a...

Effect of interactions between glycosylated protein and tannic acid on the physicochemical stability of Pickering emulsions糖基化蛋白与单宁酸相互作用对Pickering乳液理化稳定性的影响Abstract：This study focused on the covalent/noncovalent ...

Properties of flour from pearled wheat kernels as affected by ozone treatment臭氧处理剥皮小麦籽粒对小麦粉品质的影响Abstract: Two different pearling degrees of wheat kernels (lightly-pearled: 14.4% and heavily-pearled: 38.9%) and unpearle...

Effects of Laminaria japonica polysaccharides on the texture,retrogradation,and structure performances in frozen dough bread海带多糖对冷冻面团面包质地、老化和结构特性的影响 Abstract：Bread staling is a deterioration process that causes s...