Lv4
420 积分 2025-10-11 加入
Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during frozen storage
13小时前
已完结
Effect of ethanolic coconut husk extract and pre-emulsification on properties and stability of surimi gel fortified with seabass oil during refrigerated storage
11天前
已完结
Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage
11天前
已完结
Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods
12天前
已完结
Quality and storage stability of fish tofu as affected by duck albumen hydrolysate-epigalocatechin gallate conjugate
12天前
已完结
Physicochemical changes in Alaska pollock surimi and surimi gel as affected by electron beam
12天前
已完结
The process of heat-induced gelation in Litopenaeus vannamei
12天前
已完结
Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles
12天前
已完结
Flavor and quality enhancement of miiuy croaker (Miichthys miiuy) surimi by co-fermentation with Monascus purpureus and Actinomucor elegans
16天前
已完结
Effect of pH shifting on conformation and gelation properties of myosin from skeletal muscle of blue round scads(Decapterus maruadsi)
16天前
已完结
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