Lv35
228 积分 2024-10-04 加入
Recent advances in the color of aquatic products: Evaluation methods, discoloration mechanism, and protection technologies
21小时前
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
21小时前
已完结
Effects of ultra‐high pressure on the biochemical properties and secondary structure of myofibrillar protein from Oratosquilla oratoria muscle
22小时前
已完结
New ultrasonic assisted technology of freezing, cooling and thawing in solid food processing: A review
2天前
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
4天前
已完结
Role of ultrasound and l-lysine/l-argnine in improving the physical stability of myosin-soybean oil emulsion
4天前
已完结
Modification of soybean lipophilic protein based on pH-shifting and high-pressure homogenization: Focus on structure, physicochemical properties and delivery vehicle
21天前
已完结
Effect of pH-Shifting on Sunflower Meal Protein Isolate: Improved Stability and Interfacial Properties of Chitosan-stabilized Pickering Emulsion
22天前
已完结
Development and evaluation of an intelligent UVC sterilization system for raw aquatic food production
23天前
已完结
Research progress of phase change cold energy storage materials used in cold chain logistics of aquatic products
1个月前
已完结
皖公网安备34019202002308
