Lv5
1132 积分 2024-05-16 加入
Enhancing the gelation properties by synergistic interplay between eel myofibrillar protein and egg white protein
2个月前
已完结
Effect of sodium bicarbonate and sodium chloride on aggregation and conformation of pork myofibrillar protein
2个月前
已完结
Salt taste perception in hydrocolloid systems is affected by sodium ion release and mechanosensory–gustatory cross-modal interactions
3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
6个月前
已完结
Elucidating the effect of the Hofmeister effect on formation and rheological properties of soy protein/κ-carrageenan hydrogels
6个月前
已完结
Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process
6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
6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
7个月前
已完结
Textural properties and sensory evaluation of soft surimi gel treated by high pressurization
7个月前
已完结
Textural properties and sensory evaluation of soft surimi gel treated by high pressurization
7个月前
已关闭
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