Lv64
1808 积分 2025-10-02 加入
Interaction of L-proline with water and ice: Implications for Litopenaeus Vannamei Cryoprotection during temperature fluctuation
21天前
已完结
Application of dietary fibre of seaweed as a potential alternative to phosphates in luncheon meat: Prospective on the promotion of quality profiles and sensory attributes
21天前
已完结
Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varieties
22天前
已完结
Characteristics analysis of microstructure and physicochemical properties of fresh and water-soaked fish maws derived from various swim bladder species
22天前
已完结
Improving the structural and functional properties of soy protein amyloid fibrils through ohmic heating
24天前
已完结
Microwave heating as a promising alternative to traditional two-stage heating in the production of sodium-reduced shrimp surimi
25天前
已完结
Elucidating the differences and mechanisms of gel from different fish maw species: a multi-scale study on network morphology, physicochemical properties, and protein structure
28天前
已完结
Comparison of volatile aroma compounds in commercial surimi and their products from freshwater fish and marine fish and aroma fingerprints establishment based on metabolomics analysis methods
28天前
已完结
Sodium pyrophosphate-induced actomyosin dissociation, thick filament depolymerization and protein conformation changes synergistically enhance the solubility of myofibrillar proteins
28天前
已完结
Effect of chickpea protein modified with combined heating and high-pressure homogenization on enhancing the gelation of reduced phosphate myofibrillar protein
28天前
已完结
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