Lv13
100 积分 2024-09-12 加入
Characteristics of hairtail surimi gels treated with myofibrillar protein‐stabilized Pickering emulsions
4天前
已完结
Structural Characterization and Application of Oleogel-Based Soy Protein Isolate-κ-Carrageenan: a Promising Approach for Surimi Product Development
11天前
已完结
Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture
11天前
已完结
Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review
11天前
已完结
Gel performance of surimi induced by various thermal technologies: A review
11天前
已完结
3D printed spiral tube–like cellulose scaffold for oral delivery of probiotics
1个月前
已完结
Fish Oil-Based Bigels with Outstanding Sensory and Antioxidant Properties: Application in Low-Fat Mayonnaise
1个月前
已完结
Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives
1个月前
已完结
Effect and mechanism of insoluble dietary fiber on postprandial blood sugar regulation
1个月前
已完结
Functionality and application of emulsion gels in fat replacement strategies for dairy products
2个月前
已完结
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