Lv1
58 积分 2025-12-14 加入
Influence of Interactions Between Drawing Soy Protein and Myofibrillar Proteins on Gel Properties
11天前
已完结
Effects of polysaccharides and soy protein isolate on the gel properties and molecular structure of squid (Dosidicus gigas) surimi
25天前
已完结
Thermo-reversible gelation and enhanced umami perception of myofibrillar proteins induced by protein-glutaminase-mediated deamidation
2个月前
已完结
Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi
2个月前
已完结
Towards higher-quality low salt surimi gels: Significance of the combinatorial effects of chickpea protein with transglutaminase on their micro-structures
2个月前
已完结
Separation and characterization of linear glucans debranched from normal corn, potato and sweet potato starches
2个月前
已完结
fects of calcium chloride on the gelling and digestive characteristics of myofibrillar protein in Litopenaeus vannamei
2个月前
已完结
Enhancing gel performance of surimi gels via emulsion co-stabilized with soy protein isolate and κ-carrageenan
2个月前
已完结
A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality
2个月前
已完结
The effects of soy protein isolate-based composite gels as pork back fat substitutes in low-fat emulsified sausage
2个月前
已完结
皖公网安备34019202002308
