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400 积分 2023-12-11 加入
Physicochemical and Antibacterial Properties of Carrageenan and Gelatine Hydrosols and Hydrogels Incorporated with Acidic Electrolyzed Water
16小时前
已完结
Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts
17小时前
已完结
Effect of gellan incorporation on gel properties of bigeye snapper surimi
4天前
已完结
Effects of adding fish gelatin on Alaska pollock surimi gels
21天前
已完结
The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel
21天前
已完结
Physicochemical dynamic changes and differences of κ-carrageenan in different vehicles (aqueous and casein solution) during in vitro gastrointestinal digestion
23天前
已完结
Effect of κ‐carrageenan on the physicochemical and structural characteristics of ready‐to‐eat Antarctic Krill surimi gel
28天前
已完结
Synergistic effects and interactions among components in the surimi/κ-carrageenan/soybean oil system
28天前
已完结
Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity
28天前
已完结
Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi
28天前
已完结
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