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20 积分 2022-11-02 加入
The improved gel properties of myofibrillar protein under low salt condition by ultrasound-assisted sodium tripolyphosphate
2小时前
已关闭
Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel
17天前
已完结
Ultrasonication Induced Alterations in Physicochemical and Functional Properties of Myosin
17天前
已完结
Enhancing gel strength and saltiness perception of low-salt surimi gels: Synergistic effects of lysine assisted with water bath-microwave heating
20天前
已完结
Gallic Acid-Aided Cross-Linking of Myofibrillar Protein Fabricated Soluble Aggregates for Enhanced Thermal Stability and a Tunable Colloidal State
28天前
已完结
Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion
30天前
已完结
Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross‐linking
1个月前
已完结
High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%
1个月前
已完结
Assessing the Gel Quality and Storage Properties of Hypophythalmalmichthys molitrix Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles
1个月前
已完结
Effect of microwave-ultrasonic combination treatment on heating-induced gel properties of low-sodium tilapia surimi during gel setting stage and comparative analysis
1个月前
已完结
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