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48 积分 2025-04-28 加入
Study on the regulation of water-fat distribution, physical properties and gluten molecular conformation of frozen dough by amphiphilic Tremella polysaccharide – corn germ globulin gel
21天前
已关闭
Enhancement of surimi gel properties through the synergetic effect of fucoidan and oligochitosan
1个月前
已完结
Ultrasound combined with basic amino acids treatment: An effective strategy for mitigating gel deterioration in repeatedly freeze-thawed myofibrillar proteins
1个月前
已完结
Modulating commercial pea protein gel properties through the addition of phenolic compounds
3个月前
已完结
Intrinsic relationship between structural changes of different types of oyster proteins and flavor release after sous-vide treatment
5个月前
已完结
Fabrication of emulsion gels with oyster protein particles through depletion attraction for 3D printing
5个月前
已完结
Effects of Tremella polysaccharide on frost resistance of frozen dough considering water state, physical property and gluten structure
5个月前
已完结
Gel mechanism analysis of minced scallop (Patinopecten yessoensis) meat modified by three kinds of food colloids
5个月前
已完结
Glycation-induced gel and digestive properties for 3D printing and conventional gels of myofibrillar protein from oyster (Crassostrea gigas)
5个月前
已完结
Effects of natural trypsin inhibitor from soybean on texture deterioration of the bay scallop (Argopecten irradians) during cold storage and its mechanism
6个月前
已完结
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