Lv5
1170 积分 2024-11-01 加入
Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product
1个月前
已完结
Visualization of crust formation during hot-air-drying via micro-CT
1个月前
已完结
Contributions from microstructural changes to the rheological behavior of casein dispersions during drying
1个月前
已完结
Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus)
1个月前
已完结
Effect of the Ratio of Protein to Water on the Weak Gel Nonlinear Viscoelastic Behavior of Fish Myofibrillar Protein Paste from Alaska Pollock
2个月前
已完结
Drying characteristics, microstructure, glass transition temperature, and quality of ultrasound‐strengthened hot air drying on pear slices
7个月前
已完结
Effects of different drying methods on the properties of rice flour and the quality of rice tofu
7个月前
已完结
Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt Nemipterus virgatus surimi
7个月前
已完结
Wheat Flour Discrimination Using Two-Dimensional Correlation Spectroscopy and Deep Learning
8个月前
已完结
Infrared Heating in Food Drying: An Overview
9个月前
已完结
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