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10 积分 2024-11-18 加入
Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder
15小时前
待确认
Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions
15小时前
待确认
Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions
1个月前
已完结
Effects of insoluble dietary fiber from kiwi fruit pomace on the physicochemical properties and sensory characteristics of low-fat pork meatballs
1个月前
已完结
Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
2个月前
已完结
Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium
2个月前
已完结
Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation model
3个月前
已完结
Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein
3个月前
已完结
Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate
3个月前
已完结
Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurters
3个月前
已完结
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