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46 积分 2026-03-03 加入
Influence of pea protein on structural modulation of tapioca starch emulsion gels: Vitamin E release behavior and potential as a dysphagia-friendly food matrix
2天前
已完结
pH-responsive colorimetric indicator films based on plasma-modified starch/PVA incorporating ovalbumin–sodium alginate-coated γ-cyclodextrin-MOF nanocomposites for salmon freshness monitoring
14天前
已完结
Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder
1个月前
已完结
Mechanisms and physicochemical characteristics of modified starches in shrimp (Penaeus vannamei) myofibrillar protein gels
1个月前
已完结
Towards more sustainable surimi gels: Deciphering the hybrid gelation of myofibrillar/plant proteins
4个月前
已完结
Brittleness mechanism of pork meatballs revealed from molecular structure to macroscopic performance
4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
4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
4个月前
已完结
Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber
4个月前
已完结
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
4个月前
已完结
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