Lv1
28 积分 2024-11-24 加入
Molecular insights into the antifreeze mechanism of collagen peptides based on their interaction with ice crystals
21天前
已完结
Investigation on the quality regulating mechanism of antifreeze peptides on frozen surimi: From macro to micro
21天前
已完结
Simulated in vitro digestion of α-lactalbumin modified by phosphorylation: Detection of digestive products and allergenicity
1个月前
已完结
Investigation of the cryoprotective mechanism and effect on quality characteristics of surimi during freezing storage by antifreeze peptides
2个月前
已完结
Modulation of gel characteristics in surimi-curdlan gel system by different valence metal cations: Mechanical properties, ionic distribution and microstructure visualization
2个月前
已完结
Comparative study on the effect of different salts on surimi gelation and gel properties
2个月前
已完结
Mechanistic insight into polysaccharides and ultrasound synergistic enhancement of the quality of low-salt surimi gels
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
6个月前
已完结
Application of artificial intelligence in the advancement of sensory evaluation of food products
6个月前
已完结
Artificial intelligence for flavor perception: Integrating olfactory mechanisms into food group sensory evaluation
6个月前
已完结
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