Lv7
3400 积分 2023-10-16 加入
Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles
4个月前
已完结
Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles
4个月前
已完结
Effects of freezing processes on the structure and flavor of frozen tofu
4个月前
已完结
Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd
4个月前
已完结
Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares)
5个月前
已完结
Advancements and perspectives of novel freezing and thawing technologies effects on meat: A review
5个月前
已完结
Freeze–thawed characteristics of lactone tofu under the synergy of low‐frequency electrostatic field
6个月前
已关闭
Impact of Flour Protein Content and Freezing Conditions on the Quality of Frozen Dough and Corresponding Steamed Bread
6个月前
已完结
Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions
6个月前
已完结
Unveiling the structural and physico-chemical properties of glutenin macropolymer under frozen storage: Studies on experiments and molecular dynamics simulation
7个月前
已完结
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