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An Exploration Into the Measurement and Reporting of Food Firmness and Hardness
15小时前
待确认
Effects of oil-modified crosslinked/acetylated starches on silver carp surimi gel: Texture properties, water mobility, microstructure, and related mechanisms
2个月前
已完结
Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp
2个月前
已完结
A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi
5个月前
已完结
Pea protein soften surimi gels and improve in vitro digestibility: potential high protein foods for elderly
6个月前
已完结
A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi
6个月前
已完结
Study on the structure and preservation mechanism of 3D-Printed surimi with Ca2+ and Xylo-oligosaccharides
8个月前
已完结
Combined effects of high‐pressure processing and polysaccharides on the characteristics and microstructure of low‐salt threadfin bream surimi gel
8个月前
已完结
Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi
8个月前
已完结
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