Lv52
1190 积分 2024-09-16 加入
Effects of amylose-to-amylopectin ratio on appearance and gel properties of fried skipjack tuna nuggets: Insights into protein conformation
1天前
已完结
Effects of rinsing processes on the quality and frozen storage stability of sturgeon surimi sol: Physicochemical and structural characteristics
1天前
已关闭
Theaflavins delays the odor deterioration of unwashed surimi products during gel processing and frozen storage
1天前
已关闭
The Effect of Polygonatum Polysaccharides on the Gel Properties and Protein Conformations of Pacific White Shrimp Surimi Gel
1天前
已完结
Persimmon tannin: a novel green enhancer for dual improvement of texture and digestibility in surimi gels
1天前
已关闭
Effects of ultra-high pressure treatment on quality attributes and myofibrillar protein structure of eel surimi
1天前
已完结
Adsorption effect and thermodynamics of pine pollen for off-odor compounds in surimi gels
27天前
已关闭
Impact of Glycosylated Fish Gelatin Emulsion Gels on the Gel Properties and Structural Characteristics of Surimi Gels
27天前
已关闭
Theaflavins delays the odor deterioration of unwashed surimi products during gel processing and frozen storage
27天前
已关闭
The Effect of Polygonatum Polysaccharides on the Gel Properties and Protein Conformations of Pacific White Shrimp Surimi Gel
27天前
已关闭
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