Lv71
4280 积分 2023-03-15 加入
Co-fermentation of Pichia kudriavzevii and Millerozyma farinosa modulates fungal community and enhances flavor in Yangjiang douchi
3天前
已完结
Ultrasonic modified ovalbumin-fish oil emulsion gel: A novel strategy for replacing animal fat
6天前
已完结
Effect and synergy of different exogenous additives on gel properties of the mixed shrimp surimi (Antarctic krill and white shrimp)
8天前
已完结
Unraveling the underlying mechanism: how processing methods alter muscle protein structure and in vitro digestibility of shrimp (Litopenaeus vannamei)
9天前
已完结
Unraveling the underlying mechanism: how processing methods alter muscle protein structure and in vitro digestibility of shrimp (Litopenaeus vannamei)
12天前
已完结
Improved texture properties and toughening mechanisms of surimi gels by double network strategies
16天前
已完结
Oil-water interface behavior of tea polysaccharide-egg white protein nanoparticles and characterization of bigels
1个月前
已完结
Comparative analyses of five drying techniques on drying attributes, physicochemical aspects, and flavor components of Amomum villosum fruits
2个月前
已完结
Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel
3个月前
已完结
Enhancing the nutritional value and caliber of silver carp surimi by adding β-carotene: Insights into the gel characteristics, protein structure, and digestive properties
3个月前
已完结
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