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28 积分 2024-11-24 加入
Investigation of the cryoprotective mechanism and effect on quality characteristics of surimi during freezing storage by antifreeze peptides
26天前
已完结
Modulation of gel characteristics in surimi-curdlan gel system by different valence metal cations: Mechanical properties, ionic distribution and microstructure visualization
1个月前
已完结
Comparative study on the effect of different salts on surimi gelation and gel properties
1个月前
已完结
Mechanistic insight into polysaccharides and ultrasound synergistic enhancement of the quality of low-salt surimi gels
1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
4个月前
已完结
Application of artificial intelligence in the advancement of sensory evaluation of food products
5个月前
已完结
Artificial intelligence for flavor perception: Integrating olfactory mechanisms into food group sensory evaluation
5个月前
已完结
Practical guide for food scientists to build AI: data, algorithms, and applications
5个月前
已完结
Gel properties of grass carp (Ctenopharyngodon idella) surimi treated by different calcium salts as sodium chloride substitutes
5个月前
已完结
Characterization and the mechanism underlying the cryoprotective activity of a peptide from large yellow croaker (Pseudosciaena crocea)
6个月前
已完结
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