Lv5
900 积分 2024-04-04 加入
Assessment of the impact of whey protein hydrolysate on myofibrillar proteins in surimi during repeated freeze–thaw cycles: Quality enhancement and antifreeze potential
1个月前
已完结
Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability
1个月前
已完结
Effects of multi-frequency ultrasound on the freezing rates, quality properties and structural characteristics of cultured large yellow croaker (Larimichthys crocea)
1个月前
已完结
Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)
1个月前
已完结
Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors
1个月前
已完结
Changes of structural and physical properties of semi-gel from Alaska pollock surimi during 4 °C storage
1个月前
已完结
Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees
2个月前
已完结
Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan
2个月前
已完结
Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage
2个月前
已完结
UV irradiation improved gel properties and chill‐stored stability of surimi gel
2个月前
已完结
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