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38 积分 2024-03-05 加入
The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: An overview
26天前
已完结
Characteristic and Functional Properties of Gelatin from the Bones of Alaska Pollock (Theragra chalcogramma) and Yellowfin Sole (Limanda aspera) with Papain-Aided Process
29天前
已完结
Vagococcus proximus sp. nov. and Vagococcus intermedius sp. nov., originating from modified atmosphere packaged broiler meat
1个月前
已完结
The Improvement Mechanism of L-Arginine on the Gel Properties of Low-Salt Chinese Shrimp (Fenneropenaeus Chinensis) Surimi Gel
2个月前
已完结
Mechanism of textural changes induced by microwave reheating of a surimi shrimp imitation
3个月前
已完结
The Addition of Hydrocolloids (Carboxymethylcellulose, Alginate and Konjac) to Improve the Physicochemical Properties and Sensory Characteristics of Fish Sausage Formulated with Surimi Powder
3个月前
已完结
Three-Dimensional Printing Properties of Polysaccharide Hydrocolloids–Unrinsed Sturgeon Surimi Complex Hydrogels
4个月前
已完结
Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate
4个月前
已完结
Development of soy protein isolate gels added with tremella polysaccharide and psyllium husk powder as 3D printing inks for people with dysphagia
5个月前
已完结
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