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160 积分 2024-07-25 加入
Physical and Sensory Properties of Frozen Spanish Mackerel (Scomberomorus guttatus) Fish Balls Added with Cryoprotectants
1个月前
已完结
Intracellular delivery of trehalose renders mesenchymal stromal cells viable and immunomodulatory competent after cryopreservation
2个月前
已完结
Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies
2个月前
已完结
Effects of Alternating Electric Field Assisted Freezing–Thawing–Aging Sequence on Data-Independent Acquisition Quantitative Proteomics of Longissimus dorsi Muscle
2个月前
已完结
Physicochemical and rheological properties of purees based on Mafafa (Xanthosoma robustum) and quinoa (Chenopodium quinoa Willd.) with the addition of cryoprotectants
2个月前
已完结
Insights into Cryoprotective Roles of Carrageenan Oligosaccharides in Peeled Whiteleg Shrimp (Litopenaeus vannamei) during Frozen Storage
2个月前
已完结
Recrystallization of Ice Crystals in Trehalose Solution at Isothermal Condition
2个月前
已完结
The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze–thaw cycles
2个月前
已完结
A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods
2个月前
已完结
Conformation Dynamics and Polarization Effect of α,α-Trehalose in a Vacuum and in Aqueous and Salt Solutions
6个月前
已完结
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