Lv11
90 积分 2026-07-17 加入
Enhancing gel performance of surimi gels via emulsion co-stabilized with soy protein isolate and κ-carrageenan
2小时前
已完结
Study on the mechanism of 3D printing HIPE gels stabilized by soybean protein isolate/bacterial cellulose co-assemblies through simulating the animal adipose tissue structure
3小时前
待确认
Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation
1个月前
已完结
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