Lv5
1092 积分 2024-05-16 加入
Synergistic enhancement of colloidal properties in low-salt shrimp surimi gels via ultra-high pressure and egg white protein integration: A multiscale structural approach
2个月前
已完结
Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture
2个月前
已完结
Comparative analysis of the quality of pan-fried Lentinula edodes with different edible oils: physical, chemical and flavor profiles combined with multivariate statistical analysis
2个月前
已完结
Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel
2个月前
已完结
Chickpea protein isolate-pullulan polysaccharide hydrogel enhances gel performance and saltiness perception in low-salt shrimp surimi gels via controlled sodium release and structural optimization
2个月前
已完结
Effect and mechanism of different exogenous biomolecules on the thermal‐induced gel properties of surimi: A review
2个月前
已完结
Enhancing the gelation properties by synergistic interplay between eel myofibrillar protein and egg white protein
5个月前
已完结
Effect of sodium bicarbonate and sodium chloride on aggregation and conformation of pork myofibrillar protein
5个月前
已完结
Salt taste perception in hydrocolloid systems is affected by sodium ion release and mechanosensory–gustatory cross-modal interactions
7个月前
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
9个月前
已完结
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