Key Technology Research and Industrialization Demonstration of Quality Improvement, Efficiency Enhancement and Loss Reduction in Freshwater Fish Processing

R&D and Demonstration of Key Technologies for Intelligent Green Manufacturing of Traditional Sauce-Marinated Duck Products

Digital Flavor Analysis of Grass Carp and Asparagus Products

Development of Environmentally Friendly Nano-Modified Materials

Protein Structure Characterization Implementation

Key Technology Research on Green Preservation of Fresh Lychees

Molecular Mechanism of Heat Transfer Modes Affecting β-Lactoglobulin-Glucose Glycosylation and Regulating AGEs Formation

Molecular Mechanism of High-Temperature Steam Regulating Glycosylation of Silver Carp Parvalbumin

Mechanism of Superheated Steam Affecting Ovalbumin-Glucose Glycosylation and Inhibiting AGEs Formation

Molecular Mechanism of Different High-Temperature Heat Transfer Modes Affecting Ovalbumin-Glucose Glycosylation and Regulating AGEs Formation