Lv2
130 积分 2025-10-02 加入
Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber
11小时前
待确认
Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat
11小时前
已关闭
Physicochemical properties of polysaccharides from Lentinus edodes under high pressure cooking treatment and its enhanced anticancer effects
20小时前
已完结
Authentication of shiitake powder using HPLC fingerprints combined with chemometrics
5天前
已完结
Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes
5天前
已完结
Rheology and NMR studies of true gel formation and gelation mechanism for lentinan
9天前
已完结
Protein hydrogel formation from chicken processing By-Products: Exploring applications in food
17天前
已完结
Effect of trypsin inhibitors extracted from potatoes on the gel properties of chicken mince
1个月前
已完结
Protein hydrogel formation from chicken processing By-Products: Exploring applications in food
1个月前
已完结
Terminal temperature dominates the gel quality of chicken meat paste: An emphasis on multiple heating–cooling regimes
1个月前
已完结
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