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50 积分 2021-10-09 加入
A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality
11个月前
已完结
Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility
11个月前
已完结
Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan
11个月前
已完结
Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors
11个月前
已完结
Magnetic field technology in improving the quality of food refrigeration and freezing: Mechanisms, applications, and challenges
11个月前
已完结
Comparison between microwave and traditional water bath cooking on saltiness perception, water distribution and microstructure of grass crap meat
1年前
已完结
Gel performance of surimi induced by various thermal technologies: A review
1年前
已完结
Freezing-induced myofibrillar protein denaturation: Role of pH change and freezing rate
1年前
已完结
Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi
1年前
已完结
Geometry optimization of microwavable food to improve heating uniformity
1年前
已完结
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