Lv22
168 积分 2023-06-15 加入
Utilization of a hydrogel made from mixed pectin/fish bone powder as a fat replacer in beef patty
7小时前
已关闭
Constructing gellan gum/konjac glucomannan/wheat fiber composite hydrogel to simulate edible cartilage by ionic cross-link and moisture regulation
10小时前
已完结
Rice bran protein fibril and chitin nanofiber complexes as a new material for fat substitution and saltiness enhancement
19小时前
已完结
Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose
20小时前
已完结
Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities
20小时前
已完结
Recent advances in implicit salt reduction innovative technologies: Innovative strategies and future challenges
20小时前
求助中
Pioneering application of Antarctic krill protein in astaxanthin steady-state delivery
21小时前
已完结
Potential of Antarctic Krill (Euphausia superba) protein as a promising alternative resource for efficient production of surimi: application and future perspectives
21小时前
已完结
Evaluation of the texture characteristics and taste of shrimp surimi with partial replacement of NaCl by non‑sodium metal salts
4天前
已完结
Discovery of Potential Protein Markers Associated with Quality Characteristics of Antarctic Krill (Euphausia superba) Surimi Gel
5天前
已完结
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