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24 积分 2025-10-03 加入
The effect of different charged polysaccharides on the quality of low-salt silver carp surimi during freeze-thaw cycles: Reconstructing the gel network composition and enhancing gel characteristics
6小时前
已完结
Mechanistic insight into polysaccharides and ultrasound synergistic enhancement of the quality of low-salt surimi gels
6小时前
已完结
Enhancement of gel properties of low‐salt Scomberomorus niphonius surimi by egg white protein: Structural refinement and intermolecular interaction analysis
7小时前
已完结
Characteristics and food applications of aquatic collagen and its derivatives: A review
11个月前
已完结
Chickpea protein hydrolysate as a novel plant-based cryoprotectant in frozen surimi: Insights into protein structure integrity and gelling behaviors
1年前
已完结
Cryoprotective role of ice structuring protein/short-chain inulin/trehalose in frozen shrimp surimi: Quality maintenance strategies during freeze-thaw cycles
1年前
已完结
Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi
1年前
已完结
Separation, characterization, AI screening, and bioactivities of marine bioactive peptides: A review
1年前
已完结
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