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70 积分 2025-11-19 加入
Use of MgCl2 and ultrasound to improve water distribution, rheological and gel properties of low sodium carp myofibrillar protein
20天前
已完结
Effect of kelp powder on gel properties and microstructure of shrimp (Litopenaeus vannamei) surimi
1个月前
已完结
Improvement of gel properties of low-salt shrimp (Litopenaeus vannamei) surimi by sodium alginate: Effect of mannuronic acid/guluronic acid ratios
1个月前
已完结
Construction and textural modification of soft surimi gel from spanish mackerel (Scomberomorus niphonius) by polysaccharides
1个月前
已完结
Effect of kelp powder on gel properties and microstructure of shrimp (Litopenaeus vannamei) surimi
1个月前
已完结
Unveiling the efficiency of pulsed electric field and ultrasonication in enhancing collagen susceptibility to enzymatic hydrolysis
9个月前
已完结
Recent advances of ultrasound-assisted technology on aquatic protein processing: Extraction, modification, and freezing/thawing-induced oxidation
9个月前
已完结
Production of the traditional liquorice vinegar: investigation of its physicochemical properties and bioactivity for innovative functional food applications
9个月前
已完结
From traditional medicinal use to functional food: The pharmacological activity, hepatotoxicity mechanism and detoxification strategies of gardenia fructus
9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
9个月前
已完结
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