Lv11
20 积分 2022-11-12 加入
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
1小时前
待确认
Effects of modified KGM on the gelling capability of fish protein: Novel insights into hooking effect
1小时前
已完结
Silver Carp (Hypophthalmichthys molitrix) Utilization: Surimi Innovations Based on Seasonal Variation in Muscle Proteins
28天前
已完结
The effect of tapioca flour and milk powder on the quality of analog mushroom processed from surimi
1个月前
已完结
Advances and applications in water retention technology for meat and meat products: Status and future research directions
1个月前
已完结
Investigation potential of hydrocolloids in meat analogue preparation
1个月前
已关闭
CMC-regulated multi-chamber formation contributes to the texture of deep-fried batter-coated meat strips: multiple visual evaluation collaborative water/oil migration analysis
1个月前
已完结
Involvement of endogenous proteases in the modori-phenomenon of kamaboko made from Alaska pollock frozen surimi
1个月前
已完结
Physicochemical properties and gel quality monitoring of surimi during thermal processing using hyperspectral imaging combined with deep learning
2个月前
已完结
Dominating roles of protein conformation and water migration in fish muscle quality: The effect of freshness and heating process
2个月前
已完结
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