Lv4
424 积分 2025-09-11 加入
Research progress and latest application of ultrasonic treatment on protein extraction and modification
3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
5个月前
已完结
Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review
5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
5个月前
已完结
Specific Spoilage Organisms (SSOs) in Fish
6个月前
已完结
Fish spoilage bacteria – problems and solutions
6个月前
已完结
The viable but non-culturable (VBNC) status of Shewanella putrefaciens (S. putrefaciens) with thermosonication (TS) treatment
6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
6个月前
已完结
Fabrication of pH-Responsive Chitosan-Based Hydrogel Beads via Electrostatic Layer-by-Layer Assembly for Visual Monitoring of Pork Freshness
6个月前
已完结
Exploring the effect of pH-shifting on the gel properties and interaction of heat-induced Flammulina velutipes polysaccharide-porcine myofibrillar protein for improving the quality of Flammulina velutipes-pork patties
6个月前
已完结
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