Lv4
590 积分 2024-02-29 加入
Designing sustained-release sodium carriers: Oil-modified starch gels enhance the texture and delay sodium release in low-sodium shrimp protein gels
16天前
已完结
Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties
26天前
已完结
Effects of amylose-to-amylopectin ratio on appearance and gel properties of fried skipjack tuna nuggets: Insights into protein conformation
27天前
已完结
Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: functionality, stability and application
28天前
已完结
The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi
28天前
已完结
Progress on the addition of exogenous lipids to surimi: A review
28天前
已完结
Various factors affecting the gel properties of surimi: A review
28天前
已完结
A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality
28天前
已完结
Chain conformation of biopolymeric microgels modulates ice recrystallization and physicochemical stability of unfermented frozen dough
3个月前
已完结
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