Lv11
90 积分 2024-09-07 加入
INFOGEST static in vitro simulation of gastrointestinal food digestion
6小时前
已完结
Application of Food Extrusion Process to Develop Fish Meat-Based Extruded Products
6个月前
已完结
Investigations on the forming mechanism of high-moisture extruded fish noodles based on computational fluid dynamics simulation
6个月前
已完结
Various factors affecting the gel properties of surimi: A review
6个月前
已完结
Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
8个月前
已完结
pH- and temperature-dependent denaturation profiles of tuna myoglobin
8个月前
已完结
New integrated process for production of edible and fishmeal powders from sardines: Drying kinetics and quality attributes
9个月前
已完结
Quality improvement of threadfin bream (Nemipterus virgatus) surimi-gel using soy protein as a natural food additive
9个月前
已完结
Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi
9个月前
已完结
Application of Food Extrusion Process to Develop Fish Meat-Based Extruded Products
9个月前
已完结
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