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384 积分 2024-05-10 加入
Carboxymethyl Chitosan-Assisted Formation of Stable Soy Protein Isolate Emulsions and Their Impact on the Properties of Squid (Dosidicus gigas) Surimi Gel
3天前
已完结
Encapsulation of β-carotene in gelatin-gum Arabic-sodium carboxymethylcellulose complex coacervates: Enhancing surimi gel properties and exploring 3D printing potential
3天前
已完结
Effect of modified cellulose-based emulsion on gel properties and protein conformation of Nemipterus virgatus surimi
3天前
已完结
Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product
3天前
已完结
Peptidomic analysis of digested products of surimi gels with different degrees of cross-linking: In vitro gastrointestinal digestion and absorption
3天前
已完结
Formation of advanced glycation end-products in silver carp (Hypophthalmichthys molitrix) surimi products during heat treatment as affected by freezing-thawing cycles
3天前
已完结
Enhancing freeze-thaw stability and flavor in surimi products: Impact of virgin coconut oil and fish oil incorporation
3天前
已完结
Enhancement of surimi gel quality using textured proteins from different plant sources: product characteristics and in vitro digestion paradigm
3天前
已完结
Flavor and nutrition characteristics of surimi product with Lactiplantibacillus plantarum as a reinforcing starter culture
3天前
已完结
The effects of pH, pepsin, exchange cation, and vitamins on aflatoxin adsorption on smectite in simulated gastric fluids
25天前
已完结
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