Lv1
40 积分 2025-06-11 加入
Effect of l-histidine on the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin in low/high ionic strength solution
1个月前
已完结
High‐throughput system for the thermostability analysis of proteins
1个月前
已完结
Physicochemical changes and mechanism of heat-induced gelation of arrowtooth flounder myosin
1个月前
已完结
Study of Ca2+-ATPase Activity and Solubility in the Whole Kuruma Prawn (Marsupenaeus japonicus) Meat During Heating: Based on the Kinetics Analysis of Myofibril Protein Thermal Denaturation
2个月前
已完结
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
3个月前
已完结
Fabrication and mechanical behaviors of novel supramolecular/polymer hybrid double network hydrogels
3个月前
已完结
Effects of starches on the textural, rheological, and color properties of surimi–beef gels with microbial tranglutaminase
3个月前
已完结
Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi
6个月前
已完结
Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives
6个月前
已完结
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