College Of Food Science And Engineering 1
1. Nonthermal concentration of skimmed goat milk by forward osmosis: The insights into process performance and product quality
2. Sonodynamic interfacial-assisted photosensitizer disrupts lipid bilayer order to eradicate gram-negative bacteria using HB@ZIF-8 nanoparticles
3. Chemical composition, physical properties, and immunomodulating study of mares milk of the Adaev horse breed from Kazakhstan
4. A green versatile packaging based on alginate and anthocyanin via incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions
5. A green versatile packaging based on alginate and anthocyanin via incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions
6. Bi2WO6-TiO2 carbon nanoparticles controlled postharvest blue mold of table grapes caused by Talaromyces rugulosus and the possible action mechanisms
7. Recent advances in the application of subcritical water to plant and fungi polysaccharides preparation: A review
8. Saccharide mapping as an extraordinary method on characterization and identification of plant and fungi polysaccharides: A review
9. Effect of electron beam pretreated wheat flour on dough properties
10. Highly acetylated chestnut shell cellulose obtained by electron beam pretreatment assisted acetylation reaction: A combined experimental and computational approach
11. Improving gliadin functionality by Maillard glycosylation using hydrolyzed starch molecules of different molecular mass: Structure-function relationship study
12. Bi2WO6/TiO2-based visible light-driven photoelectrochemical enzyme biosensor for glucose measurement
13. Electrochemical immunosensor based on broad-spectrum antibodies for detection of organophosphorus pesticide residues in fruits and vegetables
14. Sensory improvement of fermented apple juice diluted from concentrate by lactic acid bacteria
15. Physicochemical Characteristics and Functional Properties of Seed Oil from Four Different Cultivars of S. Wilsoniana
16. Flavor characteristics of natural yak yogurt and the impact of fermentation with isolated strains on flavor compounds in manual yak yogurt
17. Screening of lactic acid bacteria with the ability to reduce goaty flavor related fatty acids in goat milk
18. Effect of pectinase addition in juice processing on the structural characteristics, immunological activity and in vitro and in vivo prebiotic properties of apple pomace pectic polysaccharides
19. Analytical methods for determining the peroxide value of edible oils: A mini-review
20. Sodium alginate/low methoxyl pectin composite hydrogel beads prepared via gas-shearing technology for enhancing the colon-targeted delivery of probiotics and modulating gut microbiota
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