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Regulating ice formation for enhancing frozen food quality: Materials, mechanisms and challenges
14小时前
已完结
Mechanical properties of dehydrofrozen carrots as a function of cell membrane damage, ice crystal development, and rehydration
1天前
已完结
Use of different impregnation methods with chitosan oligosaccharide to improve the quality of ultrasound-assisted immersion frozen sea bass (Lateolabrax maculatus)
5天前
已完结
Changes in freezing parameters and temperature distribution of beef induced by AC electric field: Alleviation on freezing damage and myowater loss
8天前
已完结
Changes in structural, rheological, and gel properties of egg white protein induced by preheating in the dry state
13天前
已完结
Effect of pomegranate peel polysaccharides on gelation properties and freeze-thaw stability of grass carp surimi and mechanism
13天前
已完结
Impact of freezing methods on the quality and flavor characteristics of Preprepared dishes
15天前
已完结
Ultrasound-assisted immersion freezing method as a new strategy to improve the quality and microstructure of Chinese beef stewed dishes
15天前
已完结
Reducing flavor loss in precooked beef: The critical role of freezing processes
15天前
已完结
Clear insight into myofibrillar protein denaturation under freezing stress to improved muscle food quality: A review
18天前
已完结
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