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In vitro digestibility and IgE reactivity of enzymatically cross-linked heterologous protein polymers
1个月前
已关闭
Analysis of digestive products of silver carp (Hypophthalmichthys molitrix) surimi gels after improving by different additives: In vitro and in vivo gastrointestinal digestion and absorption
1个月前
已完结
Peptidomic analysis of digested products of surimi gels with different degrees of cross-linking: In vitro gastrointestinal digestion and absorption
1个月前
已完结
Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced‐Fat Meat Batters in a Model System
3个月前
已完结
Inulin for surimi gel fortification: Performance and molecular weight-dependent effects
3个月前
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Effect of adding insoluble solids from surimi wash water on the functional and mechanical properties of pacific whiting grade A surimi
3个月前
已完结
Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials
3个月前
已完结
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