Lv12
20 积分 2024-06-02 加入
Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate
3小时前
已完结
Effect of oat β-glucan on gel properties and protein conformation of silver carp surimi
16小时前
已完结
Interaction mechanism of composite gels of abalone myofibrillar protein, Nemipterus virgatus myofibrillar protein and acetylated tapioca starch
16小时前
求助中
Synergistic anti-oxidative and antimicrobial effects of oat phenolic compounds and ascorbate palmitoyl on fish balls during cold storage
16小时前
已完结
Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing
16小时前
已完结
Influence of Pleurotus eryngii Protein on Myofibrillar Protein Gelation and Application in Chicken Mince Products
15天前
已完结
Formation of a viscoelastic dough from isolated total zein (α-, β- and γ-zein) using a glacial acetic acid treatment
1个月前
已完结
Rice starch and Co-proteins improve the rheological properties of zein dough
1个月前
已完结
Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough
1个月前
已完结
Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten-free bread
1个月前
已完结
皖公网安备34019202002308
