Lv1
40 积分 2025-11-19 加入
Improvement of gel properties of low-salt shrimp (Litopenaeus vannamei) surimi by sodium alginate: Effect of mannuronic acid/guluronic acid ratios
8小时前
已完结
Construction and textural modification of soft surimi gel from spanish mackerel (Scomberomorus niphonius) by polysaccharides
8小时前
已完结
Effect of kelp powder on gel properties and microstructure of shrimp (Litopenaeus vannamei) surimi
8小时前
求助中
Unveiling the efficiency of pulsed electric field and ultrasonication in enhancing collagen susceptibility to enzymatic hydrolysis
7个月前
已完结
Recent advances of ultrasound-assisted technology on aquatic protein processing: Extraction, modification, and freezing/thawing-induced oxidation
7个月前
已完结
Production of the traditional liquorice vinegar: investigation of its physicochemical properties and bioactivity for innovative functional food applications
8个月前
已完结
From traditional medicinal use to functional food: The pharmacological activity, hepatotoxicity mechanism and detoxification strategies of gardenia fructus
8个月前
已完结
红托竹荪挤压大米的工艺优化消化性和抗氧化活性研究
8个月前
已完结
The functional dessert: Purple yam jam starch digestibility and prebiotic potential
8个月前
已完结
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