Lv11
48 积分 2025-09-26 加入
Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage
1小时前
已完结
Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance
1小时前
已完结
Insights into the synergistic cross-linking effect of EGCG and TGase on surimi gels
1小时前
已完结
Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions
4天前
已完结
Unlocking the secrets of crude myofibril-bound serine protease from grass carp: The role in degrading myofibrillar proteins
2个月前
已完结
Various factors affecting the gel properties of surimi: A review
2个月前
已完结
Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions
2个月前
已完结
Development and characterization of protein-rich mixed-protein soft foods for the elderly with swallowing difficulties
2个月前
已完结
Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures
2个月前
已完结
Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: Egg white microgels-based high-phase emulsion as a texture modifier
2个月前
已完结
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