Lv3
360 积分 2023-10-23 加入
Investigation of the Differences in Amyloid-Like Fibrils Derived from Wheat Gluten with Varying Structures under Typical Food Processing Conditions
15小时前
已完结
Unveiling the dynamic interactions of gluten-starch-water in frozen dough: An in-depth review
6个月前
已完结
Prediction of freezing point and moisture distribution of beef with dual freeze-thaw cycles using hyperspectral imaging
11个月前
已关闭
Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage
1年前
已完结
Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage
1年前
已完结
Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks
1年前
已完结
Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality
1年前
已完结
The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes
1年前
已完结
Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study
1年前
已完结
Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks
1年前
已完结
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