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30 积分 2026-05-25 加入
Impact of protein oxidation induced by different cooking methods in channel fish ( Ietalurus punetaus ) on structure and in vitro digestion of protein
3个月前
已完结
Steaming reheating preserves the original flavor of prepared hand-grabbed mutton: Insights from lipidomics and flavor chemistry
3个月前
已完结
Mechanistic insights into combined effects of continuous microwave heating and tremella powder addition on physiochemical properties of Nemipterus virgatus surimi gel
3个月前
已完结
Recent advances in emerging techniques for freezing and thawing on aquatic products' quality
3个月前
已完结
Gel performance of surimi induced by various thermal technologies: A review
3个月前
已完结
Various factors affecting the gel properties of surimi: A review
3个月前
已完结
Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective
3个月前
已完结
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