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20 积分 2025-01-09 加入
Coordinated improvement of frozen shrimp surimi gel quality by soybean protein isolate and transglutaminase: The role of building a bridge
2个月前
已完结
Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials
2个月前
已完结
Phase behaviors involved in surimi gel system: Effects of phase separation on gelation of myofibrillar protein and kappa-carrageenan
5个月前
已完结
Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition
5个月前
已完结
Effect of microwave freeze drying on moisture migration and gel characteristics of egg white protein
5个月前
已完结
Preparation and characterization of hen egg proteins-soybean protein isolate composite gels
5个月前
已完结
Interaction between carrageenan/soy protein isolates and salt-soluble meat protein
5个月前
已完结
Effect of processing on aggregation mechanism of egg white proteins
5个月前
已完结
Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi
6个月前
已完结
Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi
7个月前
已完结
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