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132 积分 2024-05-15 加入
Effects of different phosphorylation times and pH on fish gelatin: Functional properties, structural and mechanism analysis
10天前
已完结
Improving the physicochemical properties of microbial transglutaminase-induced fish gelatin gels by incorporating sanxan as a novel way
10天前
已完结
Ultrasound-assisted phosphorylation on the functional and structural properties of fish gelatin
10天前
已完结
Fabrication, modification, interaction mechanisms, and applications of fish gelatin: A comprehensive review
10天前
已完结
Comparative investigations of various modification methods on the gelling, rheological properties and mechanism of fish gelatin
11天前
已完结
A new strategy for maintaining the thermal stability of phycocyanin under acidic conditions: pH-induced whey protein isolate-phycocyanin coprecipitation forms composite with chitosan
14天前
已完结
Effect of different protein ratios on in vitro digestive properties of soybean-wheat co-precipitated protein high-moisture extrudates
16天前
已完结
Effect of curdlan on improving the property deterioration of fish gelatin gels induced by high temperature: an exploration of gel properties, structure and interaction mechanism
18天前
已完结
Incorporation of Nicandra physalodes (Linn.) Gaertn. pectin as a way to improve the textural properties of fish gelatin gels
18天前
已完结
Physical modification on gelation of fish gelatin by incorporating Nicandra physalodes (Linn.) Gaertn. pectin: Effect of monovalent and divalent cation ions
1个月前
已完结
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