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60 积分 2025-06-21 加入
Improving porcine meat quality during freezing with agaro-oligosaccharide and pigskin collagen peptides: A study on ice recrystallization and myofibrillar proteins structure
10小时前
待确认
Enhancing storage stability, antihypertensive properties, flavor and functionality of fermented milk through co-fermentation with Lactobacillus helveticus H11 adjunct culture
2天前
已完结
Improvement of compositional, textural, and rheological characteristics in plant-based cheese analogs fermented by kefir grain
2天前
已完结
In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk
2天前
已完结
Alkali ion doping in ammonium vanadate nanoflowers for superior aqueous zinc-ion batteries
9天前
已完结
Effects of chilling rate on progression of rigor mortis in postmortem lamb meat
16天前
已完结
Rapid and slow thawing of Takifugu rubripes fillets: TMT-labeled proteomics analysis, biochemical and morphological comparison
16天前
已完结
Effects of nano freezing-thawing on myofibrillar protein of Atlantic salmon fillets: Protein structure and label-free proteomics
17天前
已完结
Effects of static magnetic field (SMF) and alternating magnetic field (AMF) assisted freezing on the microstructure and protein properties of channel catfish (Ictalurus punctatus) fillet
23天前
已完结
Endogenous proteases in giant freshwater prawn (Macrobrachium rosenbergii): changes and its impacts on texture deterioration during frozen storage
24天前
已完结
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