Lv11
60 积分 2024-05-13 加入
Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls
5个月前
已完结
Assessment of the impact of whey protein hydrolysate on myofibrillar proteins in surimi during repeated freeze–thaw cycles: Quality enhancement and antifreeze potential
5个月前
已完结
Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment
5个月前
已完结
Effects of ultrahigh pressure heat-assisted technology on the physicochemical and gelling properties of myofibrillar protein from Penaeus vannamei
5个月前
已完结
Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels
7个月前
已完结
Erratum to: Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model
1年前
已完结
Freezing pre-treatment improves radio frequency explosion puffing (RFEP) quality by altering the cellular structure of purple sweet potato [Ipomoea batatas (L) Lam.]
1年前
已完结
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