Lv5
1170 积分 2024-09-16 加入
Cold atmospheric plasma–antioxidant synergy improves the gel structure of squid surimi
2天前
已完结
Quality evaluation of grass carp surimi prepared by three traditional rinsing processes: comparing gel properties and flavor profiles
2天前
已关闭
Adsorption effect and thermodynamics of pine pollen for off-odor compounds in surimi gels
2天前
已关闭
Enhancing the nutritional profile and in vitro digestion properties of dual-protein extrudates by blending surimi with soybean flour
2天前
已关闭
Improvement effect of air frying on the textural properties of surimi crisps based on heat and mass transfer characteristics
2天前
已关闭
Effect of kelp powder on gel properties and microstructure of shrimp (Litopenaeus vannamei) surimi
2天前
已关闭
Influence of Red Seaweed Polysaccharides on Gel Properties and In Vitro Antioxidants of Surimi Product Fish Balls
2天前
已完结
Mechanistic insight into polysaccharides and ultrasound synergistic enhancement of the quality of low-salt surimi gels
2天前
已关闭
Comparative study on the in vitro digestive characteristics of surimi gels cross-linked by EGCG and/or TGase
2天前
已完结
Trehalose substitution for sucrose improves freeze-thaw stability of Penaeus vannamei surimi: Focus on molecular interactions and cross-linking properties
1个月前
已完结
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