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A comprehensive unraveling of the mystery of reduced-salt surimi gels: from molecular mechanism to future prospects
1天前
待确认
Effect of ultrasound combined with highland barley dietary fiber on gel properties of reduced‐salt chicken breast myofibrillar protein
1天前
已完结
Utilizing ultrasound combined with quinoa protein to improve the texture and rheological properties of Chinese style reduced-salt pork meatballs (lion’s head)
1天前
已完结
Meat protein microgels assembled under various temperature-concentration conditions: Underlying its interfacial behavior
12天前
已完结
Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound
13天前
已完结
Calcium ion-regulated oil body-filled pea protein isolate-inulin emulsion gels for dysphagia-oriented products
13天前
已完结
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