Lv11
20 积分 2024-09-18 加入
Effect of chicken breast on the physicochemical properties of unwashed sturgeon surimi gels
1小时前
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小时前
已完结
Control strategies of pyrazines generation from Maillard reaction
1个月前
已完结
Optimized preparation and antioxidant activity of glucose-lysine Maillard reaction products
1个月前
已完结
Effect of lysine on the cysteine-xylose Maillard reaction to form flavor compounds
1个月前
已完结
Histamine reduction by Maillard reaction with glucose
1个月前
已完结
Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating
2个月前
已完结
Perilla juice and ginger juice reduced warmed-over flavor (WOF) in surimi gels: Due to the inhibition of the formation of the WOF compounds and the masking of the WOF
2个月前
已完结
Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies
2个月前
已完结
Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees
4个月前
已完结
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