Lv11
10 积分 2024-09-18 加入
Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees
4小时前
已完结
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
5小时前
已完结
Effects of exogenous lipids on gelling properties of silver carp surimi gel subjected to microwave heating
6小时前
已完结
Effects of temperature on the denaturation and aggregation of (Lateolabrax japonicus) myosin from sea bass surimi
1个月前
已完结
Insight into the mechanism of setting temperature and time on gel properties of Solenocera crassicornis surimi
1个月前
已完结
Effect of heating temperature on electrical properties and gel properties of carp surimi
1个月前
已完结
Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi
3个月前
已完结
Effects of chickpea and peanut protein isolates on the gelling properties of hairtail (Trichiurus haumela) myosin
3个月前
已完结
Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage
3个月前
已完结
Improvement of flavor and gel properties of silver carp surimi product by Litsea cubeba oil high internal phase emulsions
5个月前
已完结
皖公网安备34019202002308
