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40 积分 2023-10-31 加入
Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review
1个月前
已完结
The mechanisms and applications of cryoprotectants in aquatic products: An overview
1个月前
已完结
Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties
2个月前
已完结
Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates
2个月前
已完结
Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives
3个月前
已完结
Importance of salt and temperature in myosin polymerization during surimi gelation
4个月前
已完结
Various factors affecting the gel properties of surimi: A review
5个月前
已完结
The non-covalent interactions between whey protein and various food functional ingredients
7个月前
已完结
Combination effects of ultrasonic and basic amino acid treatments on physicochemical properties of emulsion sausage
7个月前
已完结
Investigation on fish surimi gel as promising food material for 3D printing
7个月前
已完结
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