Lv51
1030 积分 2024-09-16 加入
Improvement of freeze-thaw stability of lipid-enhanced skipjack tuna (Katsuwonus pelamis) surimi gels via Pickering high internal phase emulsions
29天前
已完结
Effect and mechanism of chicken skin collagen-derived antifreeze peptides on the freeze-thaw stability of frozen threadfin bream (Nemipterus virgatus) surimi gel
29天前
已完结
Effect of exogenous protein on 3D printing and gelling properties of low-salt sliver carp surimi (Hypophthalmichthys molitrix)
29天前
已完结
Ultrasound pretreatment improves 3D printing and gelling properties of low-salt sliver carp (Hypophthalmichthys molitrix) surimi
1个月前
已完结
Ultrasound pretreatment improves 3D printing and gelling properties of low-salt sliver carp (Hypophthalmichthys molitrix) surimi
1个月前
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个月前
已完结
Effect of pomegranate peel polysaccharides on gelation properties and freeze-thaw stability of grass carp surimi and mechanism
1个月前
已完结
Development and future prospects of 3D printed surimi products: A review
3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
3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
3个月前
已关闭
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