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Silver Carp (Hypophthalmichthys molitrix) Surimi Acid-Induced Gel Extract Characteristics: A Comparison with Heat-Induced Gel
1个月前
已完结
Linearization of the Bradford Protein Assay Increases Its Sensitivity: Theoretical and Experimental Studies
1个月前
已完结
The effect of whey/soy protein fibril systems on the properties of fish gelatin stabilized emulsion gels
1个月前
已完结
Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides
1个月前
已完结
The change of thermal gelation properties of horse mackerel mince led by protein denaturation occurring in frozen storage and consequential air floatation wash
2个月前
已完结
Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel
2个月前
已完结
Relationship between structural properties and functionality of common carp myofibrillar protein under low ionic strength conditions: Effects of high-intensity ultrasound
2个月前
已完结
Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels
2个月前
已完结
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