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70 积分 2025-09-15 加入
Preparation of bio-functional surimi gel incorporation of fish oil and green tea extracts: Physico-chemical activities, in-vitro digestibility, and bacteriostatic properties
3个月前
已完结
Enhancing freeze-thaw stability and flavor in surimi products: Impact of virgin coconut oil and fish oil incorporation
3个月前
已完结
High internal phase Pickering emulsions stabilized by tea residue protein: Application in β-carotene encapsulation
4个月前
已完结
Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing
8个月前
已完结
Enhancement of nutritional value and storage stability of silver carp surimi incorporated with red seaweed (Gracilaria tenuistipitata) paste
1年前
已完结
Comparative Proteomics Profiling of Milk Fat Globule Membrane Protein Powders from Bovine Buttermilk and Cheese Whey
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