Lv41
520 积分 2024-09-16 加入
Mechanisms of epigallocatechin-3-gallate-loaded metal−organic framework in preventing oxidative degradation of shrimp (Litopenaeus vannamei) surimi gel
10天前
已完结
Mechanism of improving water-holding capacity of Nemipterus virgatus myosin gel by soy protein isolate-stabilized Pickering emulsion
10天前
已关闭
Analysis of digestive products of silver carp (Hypophthalmichthys molitrix) surimi gels after improving by different additives: In vitro and in vivo gastrointestinal digestion and absorption
10天前
已完结
Soybean protein isolate–inulin conjugates prepared through ultrasound improves the quality of unwashed surimi gel
10天前
已完结
Insight into the mechanism of setting temperature and time on gel properties of Solenocera crassicornis surimi
2个月前
已完结
Construction of gel network based on soybean dietary fiber-sturgeon myofibrillar protein: Mechanism of influence in modification treatment on gel structure and properties
2个月前
已完结
Correlations of Gelling Properties and 3D Printability to the Chemical Composition and Rheological Properties of Surimi from Different Marine Fish Species
2个月前
已完结
Enzymatic degalactosylation of Tamarind seed polysaccharide and its impact on the quality of frozen grass carp surimi gels
2个月前
已关闭
Whey protein effects on properties and structure of hairtail surimi gel
2个月前
已关闭
Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels
2个月前
已关闭
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