Lv4
470 积分 2024-04-09 加入
Nanoscale anisotropy for biomedical applications
3小时前
已完结
Food oral processing as a multiscale soft matter physics problem
3小时前
已完结
Protein Gels
8个月前
已完结
Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)
8个月前
已完结
Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance
9个月前
已完结
The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish
9个月前
已完结
Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Protein Gels as Affecting Water-Holding Properties
10个月前
已完结
Technological Effect and Nutritional Value of Dietary Antioxidant Fucus Fiber Added to Fish Mince
10个月前
已完结
Improving the physicochemical stability and release properties of curcumin using κ-carrageenan/scallop hydr
10个月前
已完结
皖公网安备34019202002308
