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Thermo-reversible gelation and enhanced umami perception of myofibrillar proteins induced by protein-glutaminase-mediated deamidation
4小时前
待确认
Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi
3天前
已完结
Towards higher-quality low salt surimi gels: Significance of the combinatorial effects of chickpea protein with transglutaminase on their micro-structures
3天前
已完结
Separation and characterization of linear glucans debranched from normal corn, potato and sweet potato starches
3天前
已完结
fects of calcium chloride on the gelling and digestive characteristics of myofibrillar protein in Litopenaeus vannamei
3天前
已完结
Enhancing gel performance of surimi gels via emulsion co-stabilized with soy protein isolate and κ-carrageenan
6天前
已完结
A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality
6天前
已完结
The effects of soy protein isolate-based composite gels as pork back fat substitutes in low-fat emulsified sausage
12天前
已完结
Innovative Dual-Network Hydrogel Strategy Enhances 3D Printing and Gel Properties of Salt-Reduced Shrimp Surimi
12天前
已完结
Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive review
13天前
已完结
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