Lv4
760 积分 2023-10-07 加入
Effects of acid and alkaline treatments on physicochemical and rheological properties of tilapia surimi prepared by pH shift method during cold storage
3个月前
已完结
Insight into the mechanism of gel properties, microstructure and flavor of surimi gels improved by wheat bran with different particle sizes
3个月前
已完结
Insight into the mechanism of gel properties, microstructure and flavor of surimi gels improved by wheat bran with different particle sizes
4个月前
已完结
Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology
4个月前
已完结
Effect of different starch on masking fishy odor compounds
4个月前
已完结
Peptidomic analysis of digested products of surimi gels with different degrees of cross-linking: In vitro gastrointestinal digestion and absorption
4个月前
已完结
Various factors affecting the gel properties of surimi: A review
4个月前
已完结
Chemical interactions and rheological properties of hairtail (Trichiurus haumela) surimi: Effects of chopping and pressure
4个月前
已完结
Effects of chopping temperature on the gel quality of silver carp (Hypophthalmichthys molitrix) surimi: insight from gel‐based proteomics
4个月前
已完结
Biochemical and gelling properties of silver carp surimi as affected by harvesting season and chopping time
4个月前
已完结
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