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20 积分 2024-06-02 加入
Thermal aggregation behavior of silver carp myofibrillar protein at low salt content: Effect of oat β-glucan combined with ultrasound-assisted heating
5天前
已完结
Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
5天前
已完结
Design of colloid structure to realize gel salt reduction: a review
5天前
已完结
Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides
5天前
已完结
In-depth analysis of the relationship between matrix network structure and flavor diffusion of meat analogs: Based on interactions and extrusion processes
7天前
已完结
Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp
7天前
已完结
Comparative studies on microbial transglutaminase, complex phosphate and fructooligosaccharide interacts with myofibrillar proteins: Improvement of the quality and flavor of silver carp surimi
8天前
已完结
Elucidation of formation and development of warmed-over flavor in precooked surimi products as affected by reheating methods
8天前
已完结
Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilization
8天前
已完结
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
8天前
已完结
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