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Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel
24天前
已完结
Structural Characterization and Application of Oleogel-Based Soy Protein Isolate-κ-Carrageenan: a Promising Approach for Surimi Product Development
24天前
已完结
Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review
26天前
已完结
Research developments in the applications of microwave energy in fish processing: A review
26天前
已完结
3D printing surimi enhanced by surface crosslinking based on dry-spraying transglutaminase, and its application in dysphagia diets
1个月前
已完结
Comparison of volatile aroma compounds in commercial surimi and their products from freshwater fish and marine fish and aroma fingerprints establishment based on metabolomics analysis methods
1个月前
已完结
The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis
1个月前
已完结
Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means
1个月前
已完结
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
1个月前
已完结
Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage
1个月前
已完结
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