Lv3
258 积分 2025-07-27 加入
Purification and Properties of 5′-Nucleotidase from Cod Muscle
3个月前
已完结
Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasound
8个月前
已完结
Encapsulation of β-carotene in gelatin-gum Arabic-sodium carboxymethylcellulose complex coacervates: Enhancing surimi gel properties and exploring 3D printing potential
8个月前
已完结
Fabrication and characterization of edible inks for 3D printing of dysphagia foods based on corn starch stabilized by calcium ions and hydrocolloids
8个月前
已完结
Decoding “fried egg-like” high internal phase Pickering emulsion interface for precision 3D-surimi foods: From microstructure design to macroscopic fabrication
8个月前
已完结
Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms
9个月前
已完结
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS
9个月前
已完结
Dietary purines and health: Metabolism, impact, and regulation
9个月前
已完结
Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus)
10个月前
已完结
The positive contribution of natural deep eutectic solvent constructed by trehalose and fructooligosaccharides on rheological and 3D printing properties of mirror carp surimi
10个月前
已完结
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