Lv1
40 积分 2023-10-26 加入
Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi
5个月前
已完结
Simultaneous effect of high intensity ultrasound power, time, and salt contents on gelling properties of silver carp surimi
5个月前
已完结
Synergism effect of low voltage electrostatic field and antifreeze agents on enhancing the qualities of frozen beef steak: Perspectives on water migration and protein aggregation
6个月前
已完结
Effects of electric and magnetic field on freezing characteristics of gel model food
7个月前
已完结
Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage
9个月前
已完结
Effects of Flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: An emphasis on water status and distribution
1年前
已完结
Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage
1年前
已完结
Effects of nano freezing-thawing on myofibrillar protein of Atlantic salmon fillets: Protein structure and label-free proteomics
1年前
已完结
Investigation on the quality regulating mechanism of antifreeze peptides on frozen surimi: From macro to micro
1年前
已完结
Molecular simulation -based research on antifreeze peptides: advances and perspectives
1年前
已完结
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