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100 积分 2024-09-04 加入
Progress of ligand-modified agarose microspheres for protein isolation and purification
1天前
待确认
Myosin supramolecular self-assembly: The crucial precursor that manipulates the covalent aggregation, emulsification and rheological properties of myosin
1天前
已完结
Emulsion-filled hydrogels for food applications: influence of pH on emulsion stability and a coating on microgel protection
3天前
已完结
Gel-forming polysaccharides of traditional gel-like foods: Sources, structure, gelling mechanism, and advanced applications
3天前
已完结
Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel
10天前
已完结
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties
10天前
已完结
Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage
10天前
已完结
The use of herbs and spices in fish preservation at chilled temperature storage: opportunities and challenges
13天前
已完结
Seafood processing waste as a source of functional components: Extraction and applications for various food and non-food systems
19天前
已完结
Exploring Fish Processing By-Products as an Alternative Source of Bioactive Peptides: A Review on Extraction and Food Applications
19天前
已完结
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