Lv431
718 积分 2025-10-02 加入
Development of Flammulina velutipes-based meat analogs with tunable physicochemical, structural, and sensory properties
1天前
待确认
Interactions and phase behaviors in mixed solutions of κ-carrageenan and myofibrillar protein extracted from Alaska Pollock surimi
10天前
已完结
Protein restriction reprograms the multi-organ proteomic landscape of mouse aging
14天前
已完结
Prevention of quality characteristic decline in freeze‐thawed cultured large yellow croaker (Larimichthys crocea) using flammulina velutipes polysaccharide
2个月前
已完结
Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares)
2个月前
已完结
Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat
2个月前
已完结
Post-thawing quality changes of common carp ( Cyprinus carpio ) cubes treated by high voltage electrostatic field (HVEF) during chilled storage
2个月前
已完结
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects
2个月前
已完结
Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge
2个月前
已完结
The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets
3个月前
已完结
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