Lv11
80 积分 2025-06-24 加入
Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro
10天前
已完结
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat
10天前
已完结
Constructing stable emulsion gel from gelatin and sodium alginate as pork fat substitute: Emphasis on lipid digestion in vitro
10天前
已完结
Freeze-denaturation mitigation in surimi by Naematelia aurantialba polysaccharides: structural stabilization and ice recrystallization inhibition
30天前
已完结
Ice crystal growth inhibition by peptides from fish gelatin hydrolysate
30天前
已完结
Potential freezing resistance of collagen peptide-fish oil high internal phase emulsion: enhancing freeze-thaw stability of 3D-printed surimi
1个月前
已完结
Assessment of the impact of whey protein hydrolysate on myofibrillar proteins in surimi during repeated freeze–thaw cycles: Quality enhancement and antifreeze potential
1个月前
已完结
Cryoprotective effect of tamarind seed polysaccharide on grass carp surimi: characteristics, interactions, and mechanisms
2个月前
已完结
Towards healthier surimi: quality and nutritional benefits of flaxseed gum as a fat replacer in grass carp surimi gels
3个月前
已完结
Dual cryoprotection of gelatin-tea polyphenol microgels on surimi by targeting for ice inhibition and component stabilization
3个月前
已完结
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