Lv2
106 积分 2025-12-11 加入
Rheological characteristics, microstructures and stability of soy protein isolate nanoparticles stabilized silver carp oil pickering emulsions via mechanical-ultrasonic shearing
4天前
已完结
Development of 3D-printed foods incorporating riboflavin-loaded whey protein isolate nanostructures: characterization and in vitro digestion
24天前
已完结
Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation using coaxial 3D food printing
28天前
已完结
Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods
1个月前
已完结
Effects of pork fat and linseed oil as additives on gel quality of fish cake
1个月前
已完结
The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze–thaw cycles
1个月前
已完结
Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating
1个月前
已完结
The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels
1个月前
已完结
Impact of rheological properties of mashed potatoes on 3D printing
1个月前
已完结
Investigation on fish surimi gel as promising food material for 3D printing
1个月前
已完结
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