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1232 积分 2023-09-08 加入
Peanut protein-xanthan gum core-shell microgels: Microstructure and oral lubrication performance
7小时前
求助中
Phosphatidylserine synthesis via bilayer PLD in pickering emulsion
6天前
已完结
Trehalose and sodium pyrophosphate inhibit ice-induced freezing quality deterioration of surimi: A comparative study on water migration, ice crystal growth, glass transition and state diagram
23天前
已完结
Integrating Cutting-Edge Technologies in Food Sensory and Consumer Science: Applications and Future Directions
1个月前
已完结
Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles
1个月前
已完结
Characterization of Acid‐Soluble Collagen From By‐Product Bones of European Sea Bass ( Dicentrarchus labrax ) and Common Carp ( Cyprinus carpio )
1个月前
已完结
Preparation, isolation and identification of novel antioxidant peptides from extruded-expanded tuna bone meal
1个月前
已完结
Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi
1个月前
已完结
Effects of konjac oligo-glucomannan on the physicochemical properties of frozen surimi from red gurnard (Aspitrigla cuculus)
1个月前
已完结
Effects of Frozen Storage Temperature on Water-Holding Capacity and Physicochemical Properties of Muscles in Different Parts of Bluefin Tuna
1个月前
已完结
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