Lv5
1042 积分 2024-05-16 加入
Gelation and microstructural properties of fish myofibrillar protein gels with the incorporation of l‐lysine and l‐arginine at low ionic strength
25天前
已完结
Elucidating the effect of the Hofmeister effect on formation and rheological properties of soy protein/κ-carrageenan hydrogels
25天前
已完结
Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process
30天前
已完结
4D printing of betanin/gelatin/nano-chitin complexes-functionalized surimi via disulfide bonds, and its applicability in dysphagia diets
30天前
已完结
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: protein structure and intermolecular interactions
1个月前
已完结
Textural properties and sensory evaluation of soft surimi gel treated by high pressurization
1个月前
已完结
Textural properties and sensory evaluation of soft surimi gel treated by high pressurization
1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
2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
2个月前
已完结
Effects of high pressure modification on conformation and gelation properties of myofibrillar protein
3个月前
已完结
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