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2022-11-15 加入
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Effects of Maillard reaction of different monosaccharide-modified on some functional properties of fish gelatin
10天前
已完结
Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers
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Anhydride structures affect the acylation modification and emulsion stabilization ability of mammalian and fish gelatins
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Phosphorylation modification on functional and structural properties of fish gelatin: The effects of phosphate contents
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Optimization of myofibrillary glycosylation process in tilapia
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Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins
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Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review
5个月前
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A comparative study of the properties and self-aggregation behavior of collagens from the scales and skin of grass carp ( Ctenopharyngodon idella )
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The role of β-subunit in emulsifying performance of β-conglycinin
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The functional starter and its genomic insight for histamine degradation in fish sauceMT
10个月前
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