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610 积分 2023-11-04 加入
Gel properties, phase behavior and flavor of double-network surimi gel: Interactions, performance and mechanisms
1个月前
已完结
Gel properties, phase behavior and flavor of double-network surimi gel: Interactions, performance and mechanisms
1个月前
已完结
Towards higher-quality low salt surimi gels: Significance of the combinatorial effects of chickpea protein with transglutaminase on their micro-structures
1个月前
已完结
Insight into the protein oxidation impact on the surface properties of myofibrillar proteins from bighead carp
3个月前
已完结
Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein
1年前
已完结
Effect of different concentrations of lysine on the transglutaminase-induced mixed surimi gel properties
1年前
已完结
Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp)
1年前
已完结
Triptolide: pharmacological spectrum, biosynthesis, chemical synthesis and derivatives
1年前
已完结
Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor
1年前
已完结
Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review
1年前
已完结
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