Lv41
428 积分 2025-10-14 加入
Insight into the mechanism of gel properties, microstructure and flavor of surimi gels improved by wheat bran with different particle sizes
2小时前
已完结
Triple gel enhancement, antioxidant and cryoprotective effects of the enzyme-assisted extracted surimi by-product proteins on unwashed silver carp surimi
2小时前
求助中
Effect of fish mince size on physicochemical and gelling properties of silver carp (Hypophthalmichthys molitrix) surimi gel
1个月前
已完结
Multi-Method Evaluation of Surimi Quality from a Bycatch Species (Trachurus lathami): Physicochemical, Textural, Sensory, and Thermal Responses to Washing Conditions
1个月前
已完结
Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)
1个月前
已完结
Ecosystem changes drive modifications to fish diets and trophic interactions in Lake Kinneret, Israel
1个月前
已完结
Ecosystem changes drive modifications to fish diets and trophic interactions in Lake Kinneret, Israel
1个月前
已完结
Green and sustainable microwave processing of surimi seafood: A review of protein component interactions, mechanisms, and industrial applications
1个月前
已完结
Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing
1个月前
已完结
Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review
1个月前
已完结
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