Lv3
288 积分 2025-07-27 加入
Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasound
3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
3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
4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
4个月前
已完结
Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms
4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
4个月前
已完结
Dietary purines and health: Metabolism, impact, and regulation
4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)
5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
5个月前
已完结
Construction of 3D printed salmon fillet simulants: improving printing performance by blending corn starch and flaxseed oil with pea protein and post-printing texturization via transglutaminase
5个月前
已完结
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