Lv21
138 积分 2023-11-06 加入
In vitro gastrointestinal digestion of thermally reversible and irreversible fish gelatin induced by microbial transglutaminase
1小时前
已完结
Changes in the digestion properties and protein conformation of sturgeon myofibrillar protein treated by low temperature vacuum heating during in vitro digestion
1小时前
已完结
In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility
1小时前
已完结
Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion
1个月前
已完结
Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish
1个月前
已完结
Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet
1个月前
已完结
Impact of starch chain length distributions on physicochemical properties and digestibility of starches
3个月前
已完结
Different starch varieties influence the complexing state and digestibility of the resulting starch-lipid complexes
3个月前
已完结
Effective strategies for reduction of oil content in deep-fat fried foods: A review
3个月前
已完结
Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber
4个月前
已完结
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