Lv12
58 积分 2026-03-31 加入
Flaxseed flour supplementation enhances quality attributes of beef patties reformulated with diacylglycerol-based high internal phase Pickering emulsion
1天前
已完结
Self-assembly of curdlan molecules for the formation of thermally induced gels
8天前
已完结
Application of dietary fibre of seaweed as a potential alternative to phosphates in luncheon meat: Prospective on the promotion of quality profiles and sensory attributes
8天前
已完结
Proteomic analysis revealing mechanisms of κ-carrageenan modulating the gelling properties of heat-induced microbial transglutaminase cross-linked myofibrillar protein gels
9天前
已完结
Effects of Astragalus polysaccharides on the heat-induced gel properties and structural changes of myofibrillar proteins in low-salt concentration and its application in luncheon meat
9天前
已关闭
Effect of Curdlan on Retort Stability of a Pork Meat Gel System
10天前
已完结
Stabilization of bovine lactoperoxidase in the presence of ectoine
1个月前
已完结
Application of dietary fibre of seaweed as a potential alternative to phosphates in luncheon meat: Prospective on the promotion of quality profiles and sensory attributes
1个月前
已完结
Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat
1个月前
已完结
Lipid composition of wine strains of Saccharomyces kudriavzevii and Saccharomyces cerevisiae grown at low temperature
4个月前
已完结
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