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186 积分 2023-10-31 加入
Agar-collagen fluid gels as a dysphagia food: Rheological characterization vs fiberoptic endoscopic evaluation of swallowing
1小时前
求助中
Mechanism for improving the gel properties of transglutaminase-mediated porcine myofibrillar protein by ultrasonic pretreatment combined with carrageenan
2小时前
已完结
Process and Formulation Effects on Protein Structure in Lyophilized Solids Using Mass Spectrometric Methods
3天前
已完结
Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China
3天前
已完结
High-Sodium Processed Foods: Public Health Burden and Sodium Reduction Strategies for Industry Practitioners
3天前
已完结
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation
7天前
已完结
Understanding the role of CaCl2 in salt substitute for low-salt and high-quality surimi products
8天前
已完结
Insight into the effect of sesamol on the structural and gel properties of yak myofibrillar proteins
8天前
已完结
Effect of modified washing process on water usage, composition and gelling properties of grass carp surimi
9天前
已完结
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