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930 积分 2024-09-16 加入
Ultrasound pretreatment improves 3D printing and gelling properties of low-salt sliver carp (Hypophthalmichthys molitrix) surimi
1天前
待确认
Ultrasound pretreatment improves 3D printing and gelling properties of low-salt sliver carp (Hypophthalmichthys molitrix) surimi
1天前
已关闭
Surimi soft gels for individuals with dysphagia were produced by enzymatic hydrolysis: Investigating the impact on the protein structure and its correlation with gel characteristics
1天前
已完结
Effect of pomegranate peel polysaccharides on gelation properties and freeze-thaw stability of grass carp surimi and mechanism
1天前
已完结
Development and future prospects of 3D printed surimi products: A review
1个月前
已完结
Study on the high viscosity and gel-prone properties of glycine-amidated pectin and its regulatory role on the freeze-thaw stability of sea bass surimi
1个月前
已关闭
Impact of Myofibrillar Protein Emulsion With Different Pre‐Emulsified Soybean Oil Contents on the Freeze–Thaw Cycles Characteristics of Surimi Gel
1个月前
已关闭
Improving heat conduction efficiency to enhance surimi gel performance by precise model structure design in 3D printing
1个月前
已完结
Coordinated improvement of frozen shrimp surimi gel quality by soybean protein isolate and transglutaminase: The role of building a bridge
1个月前
已关闭
Potential freezing resistance of collagen peptide-fish oil high internal phase emulsion: enhancing freeze-thaw stability of 3D-printed surimi
1个月前
已关闭
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