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30 积分 2026-09-19 加入
The role of disulfide bonds in L-arginine ameliorating the quality of low-salt sturgeon surimi gels induced by microwave: Increasing the diameter and fractal dimension of network
2天前
已完结
Transforming monomeric globulins into pickering particles to stabilize nanoemulsions: Contribution of trehalose
19天前
已完结
Enhancement mechanism of glycation with l‐arabinose and xylose on texture properties of silver carp mince gel
19天前
已完结
Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream
1个月前
已完结
Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions
1个月前
已完结
Stability of high internal‐phase emulsions prepared from phycocyanin and small‐molecule sugars
1个月前
已完结
Use of oligomeric globulins to efficiently fabricate nanoemulsions: Importance of enhanced structural stability by introducing trehalose
1个月前
已完结
Impact of Corn Starch Molecular Structures on Texture, Water Dynamics, Microstructure, and Protein Structure in Silver Carp (Hypophthalmichthys molitrix) Surimi Gel
1个月前
已完结
Surimi soft gels for individuals with dysphagia were produced by enzymatic hydrolysis: Investigating the impact on the protein structure and its correlation with gel characteristics
1个月前
已完结
A novel soft surimi gel with functionality prepared using alcalase for people suffering from dysphagia
1个月前
已完结
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