Lv11
20 积分 2024-06-04 加入
Quality Enhancement of Shrimp Surimi by Static Magnetic Field Treatment at 4 ºC
2小时前
待确认
Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate
1个月前
已完结
Carboxymethyl Chitosan-Assisted Formation of Stable Soy Protein Isolate Emulsions and Their Impact on the Properties of Squid (Dosidicus gigas) Surimi Gel
2个月前
已完结
Effect of chitosan and its derivatives on food processing properties of potato starch gel: based on molecular interactions
2个月前
已完结
Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures
3个月前
已完结
LC-MS-based metabolomics reveals metabolite dynamic changes during irradiation of goat meat
4个月前
已完结
Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide
4个月前
已完结
Alteration of Mitochondrial Lipidome and Its Potential Effect on Apoptosis, Mitochondrial Reactive Oxygen Species Production, and Muscle Oxidation in Beef during Early Postmortem
4个月前
已完结
Effect of low‐voltage electrostatic field‐assisted partial freezing on large yellow croaker protein properties and metabolomic analysis during storage
4个月前
已完结
Stunning methods before slaughter induce oxidation changes of large yellow croaker during cold storage: the role of mitochondria and underlying mechanisms
4个月前
已完结
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