Lv11
100 积分 2024-09-16 加入
Effects of emulsified lard and TGase on gel properties of threadfin bream (Nemipterus virgatus) surimi
18天前
已完结
Effect of a collagen peptide–fish oil high internal phase emulsion on the printability and gelation of 3D-printed surimi gel inks
18天前
已完结
3D printing surimi enhanced by surface crosslinking based on dry-spraying transglutaminase, and its application in dysphagia diets
18天前
已完结
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
18天前
已完结
Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions
18天前
已完结
Recent progress in food quality control through flavor analysis using gas chromatography–ion mobility spectrometry
22天前
已完结
Effects of ultrafine grinding and cellulase hydrolysis separately combined with hydroxypropylation, carboxymethylation and phosphate crosslinking on the in vitro hypoglycaemic and hypolipidaemic properties of millet bran dietary fibre
22天前
已完结
Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels
1个月前
已完结
Quality Enhancement of Shrimp Surimi by Static Magnetic Field Treatment at 4 ºC
1个月前
已关闭
Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing
1个月前
已关闭
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