Lv75
3740 积分 2023-10-02 加入
Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved
37分钟前
已完结
Phase behavior and synergistic gelation of scallop (Patinopecten yessoensis) male gonad hydrolysates and gellan gum driven by pH
12天前
已完结
Improvement of gel properties of low-salt shrimp (Litopenaeus vannamei) surimi by sodium alginate: Effect of mannuronic acid/guluronic acid ratios
13天前
已完结
Raman Spectral Analysis in the C−H Stretching Region of Proteins and Amino Acids for Investigation of Hydrophobic Interactions
20天前
已完结
Evaluation of starch retrogradation by infrared spectroscopy
21天前
已完结
Effects of explosion puffing on surimi-starch blends: Structural characteristics, physicochemical properties, and digestibility
22天前
已完结
Gelling properties and microstructure of the silver carp surimi treated with pomegranate (Punica granatum L.) peel extract
22天前
已完结
Soybean protein isolate–inulin conjugates prepared through ultrasound improves the quality of unwashed surimi gel
22天前
已完结
Interaction of polysaccharides on gel characteristics and protein microstructure of threadfin bream surimi gel
22天前
已完结
Effect of chitosan nanoparticles loaded with curcumin on the quality of Schizothorax prenanti surimi
22天前
已完结
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