Lv11
60 积分 2023-10-30 加入
Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels
5个月前
已完结
Freeze–thaw stability of high‐internal‐phase emulsion stabilized by chickpea protein microgel particles and its application in surimi
5个月前
已完结
Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion
11个月前
已完结
Preparation and characterization of microemulsions formulated with PEG fatty acid glycerides
11个月前
已完结
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products
11个月前
已完结
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