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40 积分 2023-04-04 加入
Enhancing surimi gel properties in silver carp with innovative ultra-micro crayfish shell powder
7天前
已完结
Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates
7天前
已完结
Elucidation of formation and development of warmed-over flavor in precooked surimi products as affected by reheating methods
7天前
已完结
Effects of modified KGM on the gelling capability of fish protein: Novel insights into hooking effect
7天前
已完结
High-temperature pressure cooking on the quality of Basa (Pangasius bocourti) fish maw: Gelling, in vitro digestion and proteomic analysis
7天前
已关闭
High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel
9天前
已完结
Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation
9天前
已完结
Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil
10天前
已完结
Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating
10天前
已完结
Effect of heating temperature and time on the formation of volatile organic compounds during reactions between linoleic acid and free amino acids or myofibrillar proteins
10天前
已完结
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