阿元
Lv1
90 积分
2024-11-24 加入
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Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure
3天前
已完结
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Effects of NaCl partially substituted with KCl or MgCl2 on the properties, oral mastication, in vitro gastric digestion, and pepsin diffusion of myofibrillar protein gel
7天前
已完结
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Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction
27天前
已完结
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The bioavailability of soybean polysaccharides and their metabolites on gut microbiota in the simulator of the human intestinal microbial ecosystem (SHIME)
1个月前
已完结
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Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity
1个月前
已完结
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Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin
1个月前
已完结
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Gelling properties and structure modification of tilapia skin gelatin by the addition of γ‐polyglutamic acid at different pH levels
1个月前
已完结
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Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure
1个月前
已完结
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Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage
1个月前
已完结
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The impacts of different modification techniques on the gel properties and structural characteristics of fish gelatin
1个月前
已完结