Lv11
20 积分 2025-08-27 加入
Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions
1小时前
已完结
Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation
1小时前
已完结
Novel konjac glucomannan films with oxidized chitin nanocrystals immobilized red cabbage anthocyanins for intelligent food packaging
11小时前
已完结
Controllable supramolecular self-assembly of proteins mediated by metal-polyphenols: Characteristics and their applications on encapsulating hydrophobic small molecules
1个月前
已完结
PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT
2个月前
已完结
Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi
2个月前
已完结
Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder
2个月前
已完结
Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake
2个月前
已完结
Effect of ultrasound-assisted thawing on gelling and 3D printing properties of silver carp surimi
2个月前
已完结
Effects of pork fat and linseed oil as additives on gel quality of fish cake
3个月前
已完结
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