Lv11
30 积分 2026-03-03 加入
Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder
5小时前
待确认
Mechanisms and physicochemical characteristics of modified starches in shrimp (Penaeus vannamei) myofibrillar protein gels
5小时前
待确认
Towards more sustainable surimi gels: Deciphering the hybrid gelation of myofibrillar/plant proteins
2个月前
已完结
Brittleness mechanism of pork meatballs revealed from molecular structure to macroscopic performance
2个月前
已完结
Structure-dependent interactive modulation of polyphenols: enhancing gelation and oxidative stability in myofibrillar-soybean protein complexes under Fenton oxidation
3个月前
已完结
κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation
3个月前
已完结
Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber
3个月前
已完结
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
3个月前
已完结
Integrated metabolomics and GC-IMS analysis to reveal the flavor formation of Mactra veneriformis during combined hot-air drying with boiling pretreatment
3个月前
已完结
Integrated metabolomics and GC-IMS analysis to reveal the flavor formation of Mactra veneriformis during combined hot-air drying with boiling pretreatment
4个月前
已完结
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