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Silver carp surimi gels subjected to the “heating-low temperature storage-reheating” procedure: Characterization of gel and flavor properties
15小时前
待确认
Effects of Aloe Vera and Guava Leaf Extract on Threadfin Bream Surimi Gel: Physicochemical, Textural and Rheological Properties
1个月前
已完结
Effects of Lactiplantibacillus plantarum fermentation on the flavor profile and in vitro digestive characteristics of easy-to-swallow surimi gels
1个月前
已完结
The Aromatic Footprint of Lactiplantibacillus plantarum: Volatilome Intraspecific Diversity and Variability Across Food Matrices
1个月前
已完结
Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review
1个月前
已完结
Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry
1个月前
已完结
Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels
1个月前
已完结
Effect of fish mince size on physicochemical and gelling properties of silver carp (Hypophthalmichthys molitrix) surimi gel
1个月前
已完结
Elucidating the mechanism of myofibrillar protein structural remodeling and gel quality improvement in shrimp surimi through Bacillus natto pre-fermentation
3个月前
已完结
Enhancing natto quality by co-fermentation with Pediococcus pentosaceus PP04 and Bacillus velezensis BV702: Nattokinase activity, nutritional profile, and flavor characteristics
4个月前
已关闭
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