Lv31
320 积分 2023-11-05 加入
Effects of different packaging methods and storage temperatures on physicochemical, microbiological, textural and sensorial properties of emulsion-type sausage chips
1小时前
已完结
Elucidating the cause of variation in low‐temperature sausage protein oxidation along storage period via lipid oxidation and lipolysis
1个月前
已完结
Application of microbial transglutaminase in meat foods: A review
1个月前
已完结
Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis
1个月前
已完结
Effect of soy protein isolate, egg white protein and whey protein isolate on the flavor characteristics of silver carp (Hypophthalmichthys molitrix) surimi
2个月前
已完结
Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin
2个月前
已完结
Influence of salt and pyrophosphate on bovine fast and slow myosin S1 dissociation from actin
4个月前
已完结
Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins
4个月前
已完结
Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation
4个月前
已完结
Effect of transglutaminase and laccase on pea protein gel properties compared to that of soybean
5个月前
已完结
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