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20 积分 2023-10-30 加入
Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate
2个月前
已完结
Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels
6个月前
已完结
Effects of distinct lipid phases and packaging on alleviating the quality deterioration of surimi gels during frozen storage
6个月前
已完结
Effect of chitosan films containing clove essential oil-loaded microemulsions combined with deep learning on pork preservation and freshness monitoring
6个月前
已完结
Effect of citric acid on physicochemical properties and protein structure of low‐salt restructured tilapia (Oreochromis mossambicus) meat products
9个月前
已完结
Effects of combined treatment of electrolytic water and chitosan on the quality and proteome of large yellow croaker (Pseudosciaena crocea) during refrigerated storage
9个月前
已完结
Mechanistic insights into combined effects of continuous microwave heating and tremella powder addition on physiochemical properties of Nemipterus virgatus surimi gel
9个月前
已完结
Mechanistic insights into combined effects of continuous microwave heating and tremella powder addition on physiochemical properties of Nemipterus virgatus surimi gel
9个月前
已完结
Comparative study on the effect of different salts on surimi gelation and gel properties
9个月前
已完结
Effects of nanosized okara dietary fiber on gelation properties of silver carp surimi
9个月前
已完结
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