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834 积分 2025-09-11 加入
Shockwave an Emerging Technology for Improving Processed Foods Quality: Mini Overview
2个月前
已关闭
Tribology and Fundamentals of Abrasive Machining Processes
2个月前
已关闭
Research progress and latest application of ultrasonic treatment on protein extraction and modification
7个月前
已完结
Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation Properties
9个月前
已完结
Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review
9个月前
已完结
Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism
9个月前
已完结
Specific Spoilage Organisms (SSOs) in Fish
10个月前
已完结
Fish spoilage bacteria – problems and solutions
10个月前
已完结
The viable but non-culturable (VBNC) status of Shewanella putrefaciens (S. putrefaciens) with thermosonication (TS) treatment
10个月前
已完结
Thermo-reversible/thermo-irreversible curdlan enhanced rheological behaviours and gelling properties of meat batters containing transglutaminase before and after thermal treatment
10个月前
已完结
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