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474 积分 2026-07-28 加入
Green and sustainable microwave processing of surimi seafood: A review of protein component interactions, mechanisms, and industrial applications
4小时前
已完结
Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat
4小时前
求助中
The gastric digestion kinetics of silver carp (Hypophthalmichthys molitrix) surimi gels induced by transglutaminase
5小时前
已完结
High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels
5小时前
已完结
Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing
6小时前
已完结
Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing
12小时前
已完结
Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing
13小时前
已完结
Impact of ultrasonic-assisted rinsing on quality of Channel Catfish surimi: focusing on the gel properties and odor profile
14小时前
已完结
Simultaneous effect of high intensity ultrasound power, time, and salt contents on gelling properties of silver carp surimi
1天前
已完结
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