Lv11
10 积分 2022-11-12 加入
Gel properties of grass carp (Ctenopharyngodon idella) surimi treated by different calcium salts as sodium chloride substitutes
2小时前
待确认
Revisiting the physical concept of gel strength with particular reference to surimi gels
2小时前
待确认
Research progress of the Maillard reaction process monitoring
2个月前
已完结
Properties of Starches Conjugated with Lysine and Poly(lysine) by the Maillard Reaction
2个月前
已完结
Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status
2个月前
已完结
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
2个月前
已完结
Effects of modified KGM on the gelling capability of fish protein: Novel insights into hooking effect
2个月前
已完结
Silver Carp (Hypophthalmichthys molitrix) Utilization: Surimi Innovations Based on Seasonal Variation in Muscle Proteins
3个月前
已完结
The effect of tapioca flour and milk powder on the quality of analog mushroom processed from surimi
3个月前
已完结
Advances and applications in water retention technology for meat and meat products: Status and future research directions
4个月前
已完结
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