Lv11
14 积分 2024-10-15 加入
The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels
6小时前
待确认
Comparison of Gel Properties of Surimi from Alaska Pollock and Three Freshwater Fish Species: Effects of Thermal Processing and Protein Concentration
6小时前
已完结
Temperature Prediction during Thermal Processing of Surimi Seafood
6小时前
已完结
Recent advances in 3D printing properties of natural food gels: Application of innovative food additives
4个月前
已完结
Effect of cytochrome c release on the mitochondrial-dependent apoptosis and quality deterioration of black rockfish (Sebastes schlegelii) postmortem storage
4个月前
已完结
Effect of starch-based emulsion with different amylose content on the gel properties of Nemipterus virgatus surimi
5个月前
已完结
Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils
5个月前
已完结
Effect of a collagen peptide–fish oil high internal phase emulsion on the printability and gelation of 3D-printed surimi gel inks
5个月前
已完结
Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi
5个月前
已完结
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food
5个月前
已完结
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