Lv27
140 积分 2024-01-24 加入
Microwave heating as a promising alternative to traditional two-stage heating in the production of sodium-reduced shrimp surimi
2天前
已完结
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
3天前
已完结
Enhancing Gel Network Structure and Flavor of Low-Salt Surimi via Microwave Heating-Assisted L-Lysine Treatment
3天前
已完结
Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex
4天前
已完结
Effects of pulsed electric field (PEF) on the gel and protein structural properties of surimi and the underlying mechanisms
10天前
已完结
Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation
21天前
已完结
Characterization of the textural properties of thermally induced starch-surimi gels: Morphological and structural observation
21天前
已完结
Influence of starch on freeze-thaw stability of Hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel properties
21天前
已完结
Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during fermentation
21天前
已完结
Construction of myofibrillar protein-based Pickering emulsion for grass carp ( Ctenopharyngodon idellus) based on interfacial self-assembly of spice aldehyde molecules: Mechanism and application of imine reaction-stabilized emulsion
21天前
已完结
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