Lv63
2680 积分 2024-09-17 加入
Impact of ultrasound-assisted single washing process on tilapia mince: Biochemical changes, structural modifications, and gel formation
9天前
已关闭
Impact of myosin heavy chain proteolysis on the sol-gel transition during the setting process in surimi from the deep-sea bonefish Pterothrissus gissu
10天前
已完结
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
10天前
已完结
Various factors affecting the gel properties of surimi: A review
16天前
已完结
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
1个月前
已完结
Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake
1个月前
已完结
Evaluation and relationship analysis of pea protein on structure and heat‐induced gel performance of myofibrillar protein
1个月前
已完结
Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives
1个月前
已完结
Effects of three edible mushroom polysaccharides on the freeze-thaw stability of silver carp (Hypophthalmichthys molitrix) surimi gels: Water retention, gel quality, and structural properties
1个月前
已完结
Effects of Astragalus polysaccharides on the heat-induced gel properties and structural changes of myofibrillar proteins in low-salt concentration and its application in luncheon meat
1个月前
已关闭
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