Lv11
20 积分 2024-09-18 加入
Effects of temperature on the denaturation and aggregation of (Lateolabrax japonicus) myosin from sea bass surimi
5小时前
待确认
Insight into the mechanism of setting temperature and time on gel properties of Solenocera crassicornis surimi
5小时前
已完结
Effect of heating temperature on electrical properties and gel properties of carp surimi
5小时前
已完结
Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi
1个月前
已完结
Effects of chickpea and peanut protein isolates on the gelling properties of hairtail (Trichiurus haumela) myosin
2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
2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
3个月前
已完结
Compare with different vegetable oils on the quality of the Nemipterus virgatus surimi gel
3个月前
已完结
Enhancing freeze-thaw stability and flavor in surimi products: Impact of virgin coconut oil and fish oil incorporation
3个月前
已完结
Effect of different oil incorporation on gelling properties, flavor and advanced glycation end-products of silver carp surimi sausages
3个月前
已完结
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