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20 积分 2025-06-11 加入
Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi
2个月前
已完结
Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives
2个月前
已完结
Ultrasound-driven arginine/lysine to delay thermal induced aggregation behavior of egg white: Temporal coordination and improvement of gel behavior
2个月前
已完结
Effect of l-histidine on the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin in low/high ionic strength solution
4个月前
已完结
Fabrication and mechanical behaviors of novel supramolecular/polymer hybrid double network hydrogels
4个月前
已完结
Impact of plant and animal proteins with transglutaminase on the gelation properties of clam Meretrix meretrix surimi
4个月前
已完结
Characterization and interaction mechanism of apigenin-loaded composite hydrogels based on whiteleg shrimp (Penaeus vannamei) powder and κ-carrageenan
4个月前
已完结
Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder
4个月前
已完结
Rheology and Texture Properties of Surimi Gels
5个月前
已完结
Frozen surimi. Specification
5个月前
已完结
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