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30 积分 2025-02-26 加入
Uncovering quality changes in oysters (Crassostrea hongkongensis) during frozen storage based on lipidomics and proteomics
22天前
已完结
Effect of Washing on the Quality of Surimi-Like Preparation Obtained from Soft Tissue of Freshwater Mussel Sinanodonta woodiana (Lea, 1834)
25天前
已完结
Thermal Denaturation of Myofibrillar Proteins of Striated and Smooth Adductor Muscles of Scallop (Zygochlamyspatagonica). A Differential Scanning Calorimetric Study
25天前
已完结
Salting-in effect on muscle protein extracted from giant squid (Dosidicus gigas)
25天前
已完结
Contribution of Paramyosin to Marine Meat Gel Characteristics
28天前
已完结
High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality
29天前
已完结
Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix) and scallop (Argopecten irradians) blended gels
1个月前
已完结
Preparation, characterization of algae polyphenol-polysaccharide composite films and application in chilled porcine longissimus lumborum packaging
1个月前
已关闭
A chemical and physical encapsulation technique for cinnamaldehyde in oleogel: Sustained‐release, antibacterial activity, and preservation for orah mandarin
1个月前
已完结
Effects of freezing processes on the structure and flavor of frozen tofu
1个月前
已完结
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