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30 积分 2024-11-12 加入
l-lysine modified whey protein isolate: Mechanism on the improvement of the gel properties and its application as model fish sausage
1个月前
已完结
Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity
1个月前
已完结
Structural remodeling of myofibrillar protein by Mesona blumes polysaccharide: Effects on multi-scale structure and functional properties
1个月前
已完结
Physical modification on gelation of fish gelatin by incorporating Nicandra physalodes (Linn.) Gaertn. pectin: Effect of monovalent and divalent cation ions
1个月前
已完结
Improvement of Gel Properties of Fish Gelatin Using Gellan
2个月前
已完结
Effects of modified KGM on the gelling capability of fish protein: Novel insights into hooking effect
8个月前
已完结
Fabrication, modification, interaction mechanisms, and applications of fish gelatin: A comprehensive review
8个月前
已完结
Effects of Maillard reaction of different monosaccharide-modified on some functional properties of fish gelatin
8个月前
已完结
The gelling properties of fish gelatin as improved by ultrasound-assisted phosphorylation
8个月前
已完结
The impacts of different modification techniques on the gel properties and structural characteristics of fish gelatin
8个月前
已完结
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