Lv51
1122 积分 2024-05-16 加入
Salt taste perception in hydrocolloid systems is affected by sodium ion release and mechanosensory–gustatory cross-modal interactions
5小时前
已完结
Gelation and microstructural properties of fish myofibrillar protein gels with the incorporation of l‐lysine and l‐arginine at low ionic strength
2个月前
已完结
Elucidating the effect of the Hofmeister effect on formation and rheological properties of soy protein/κ-carrageenan hydrogels
2个月前
已完结
Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process
2个月前
已完结
4D printing of betanin/gelatin/nano-chitin complexes-functionalized surimi via disulfide bonds, and its applicability in dysphagia diets
2个月前
已完结
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: protein structure and intermolecular interactions
3个月前
已完结
Textural properties and sensory evaluation of soft surimi gel treated by high pressurization
3个月前
已完结
Textural properties and sensory evaluation of soft surimi gel treated by high pressurization
3个月前
已关闭
Insights into the construction of binary protein systems and exploration of gel properties: Effect of bee pupa powder on the gel properties of myofibrillar protein from Litopenaeus vannamei
4个月前
已关闭
The principles of ultra high pressure technology and its application in food processing/preservation: A review of microbiological and quality aspects
4个月前
已完结
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