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398 积分 2024-10-04 加入
Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products
7天前
已完结
Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products
12天前
已完结
Dynamic changes in Thai-style fermented fish: Low-salt, short fermentation with autochthonous starter culture
28天前
已完结
l-Arginine and l-lysine improve the emulsifying and dissolution properties of pale, soft, exudative-like chicken myofibrillar proteins by modifying their conformations
1个月前
已完结
Emulsification properties and oil-water interface properties of l-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins
2个月前
已完结
A systematic review of drying in aquatic products
2个月前
已完结
Effect of sous-vide processing duration on flavor and taste variations of oyster (Crassostrea gigas)
2个月前
已完结
Changes in quality characteristics based on protein oxidation and microbial action of ultra-high pressure-treated grass carp (Ctenopharyngodon idella) fillets during magnetic field storage
2个月前
已完结
Disturbing egg yolk protein structure via pH-shifting treatment for interface reorganization: Improving solubility to enhance oil-water interface adsorption and emulsification properties
2个月前
已完结
Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate
2个月前
已完结
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