Lv11
68 积分 2024-11-29 加入
Influence of whey isolate protein emulsion gels substitution ratio on structural, sensory and rheological properties of chicken paste and its suitability for 3D printing
2小时前
已完结
Protective effects of carotenoid fucoxanthin in fibroblasts cellular senescence
1个月前
已完结
A Potential Commercial Source of Fucoxanthin Extracted from the Microalga Phaeodactylum tricornutum
1个月前
已完结
Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties
1个月前
已完结
Minimal addition of transglutaminase on the preparation and characteristics of tilapia (Oreochromis mossambicus) surimi
1个月前
已完结
Mechanisms of Quality Preservation in Golden Pomfret Fish Balls Treated with Ultra-High Pressure During Freeze–Thaw Cycles
1个月前
已完结
Comprehensive review: by-products from surimi production and better utilization
1个月前
已完结
Salmon meats and by-products as excellent sources of vitamin B12
1个月前
已关闭
One-step ball milling of whole Spirulina biomass to produce emulsion gels for 3D printing and sesamol delivery
2个月前
已完结
Inflammation-triggered self-immolative conjugates enable oral peptide delivery by overcoming gastrointestinal barriers
2个月前
已完结
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