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36 积分 2025-01-19 加入
Effect of chickpea (Cicer arietinum L.) protein isolate on the heat‐induced gelation properties of pork myofibrillar protein
12小时前
已完结
Physical, textural and crystallization characteristics of different chain length diacylglycerol‐based solid fats
4天前
已完结
Effects of Β-sitosterol oleogel on fat uptake reduction, physicochemical properties, oxidative stability, and sensory characteristics of fried surimi fish balls
4天前
已完结
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: protein structure and intermolecular interactions
4天前
已完结
A study of the correlation between flat peach quality and volatile compounds during cold storage
5天前
已完结
The Effect of Thermosonication Treatment on the Inactivation of Clostridium perfringens Spores
11天前
已完结
Encapsulation of Lutein Within Ultrasonicated Peach Gum-Sodium Caseinate Complex Nanoparticles Via Electrostatic Complexation: Physiochemical Properties, Structural Interaction Mechanisms, and In Vitro Release Analyses
12天前
已完结
Consumer acceptance and quality of game meat “droëwors” sausages with different levels of added fat
13天前
已完结
Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transition
14天前
已完结
The improved gel properties of myofibrillar protein under low salt condition by ultrasound-assisted sodium tripolyphosphate
14天前
已完结
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