Lv31
234 积分 2024-04-18 加入
Effects of oil-modified crosslinked/acetylated starches on silver carp surimi gel: texture properties, water mobility, microstructure, and related mechanisms
3小时前
已完结
Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels
3小时前
已完结
Starch-fatty acid complexes improve the gel properties and enhance the fatty acid content of Nemipterus virgatus surimi under high-temperature treatment
3小时前
已完结
Future trends in Food Science and Foodomics: a perspective view by the Editorial Team of Exploration of Foods and Foodomics
28天前
已完结
Effect of different starch on masking fishy odor compounds
1个月前
已完结
Explorative study for the rapid detection of adulterated surimi using gas chromatography-ion mobility spectrometry
1个月前
已完结
Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications
2个月前
已完结
Volatile components present in different parts of grass carp
2个月前
已完结
Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation
2个月前
已完结
The application of starch‐based ingredients in flavor encapsulation
2个月前
已完结
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