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160 积分 2024-07-25 加入
Trehalose in Biomedical Cryopreservation–Properties, Mechanisms, Delivery Methods, Applications, Benefits, and Problems
4个月前
已完结
Physical and Sensory Properties of Frozen Spanish Mackerel (Scomberomorus guttatus) Fish Balls Added with Cryoprotectants
7个月前
已完结
Intracellular delivery of trehalose renders mesenchymal stromal cells viable and immunomodulatory competent after cryopreservation
7个月前
已完结
Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies
7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
7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
8个月前
已完结
Insights into Cryoprotective Roles of Carrageenan Oligosaccharides in Peeled Whiteleg Shrimp (Litopenaeus vannamei) during Frozen Storage
8个月前
已完结
Recrystallization of Ice Crystals in Trehalose Solution at Isothermal Condition
8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
8个月前
已完结
A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods
8个月前
已完结
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