Lv01
0 积分 2022-11-12 加入
Incorporation and Stabilization of Omega−3 Fatty Acids in Surimi Made from Cod, Gadus morhua
45分钟前
待确认
The enhancement of surimi gels by utilizing coconut oil pre-emulsion loaded with pterostilbene and tempo modified cellulose
1小时前
待确认
Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel
3小时前
已完结
Thermo-reversible gelation and enhanced umami perception of myofibrillar proteins induced by protein-glutaminase-mediated deamidation
3小时前
求助中
Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi
10天前
已完结
Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review
24天前
已完结
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
24天前
已完结
Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides
24天前
已完结
Insight into the mechanism of setting temperature and time on gel properties of Solenocera crassicornis surimi
26天前
已完结
A comprehensive unraveling of the mystery of reduced-salt surimi gels: from molecular mechanism to future prospects
27天前
已完结
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