Lv21
160 积分 2023-03-07 加入
O-BODIPYs as fluorescent labels for sugars: glucose, xylose and ribose
2小时前
待确认
Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage
2个月前
已完结
Application of ultrasound-assisted cryoprotectant impregnation for improving the storage quality of snakehead fish fillets
2个月前
已完结
Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control
3个月前
已完结
Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)
4个月前
已完结
Cryoprotective effect of three oligosaccharides on freezing–thawing induced krill mince: with emphasis on physicochemical changes and gelation properties
4个月前
已完结
Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure
4个月前
已完结
Effects of protein oxidation on the texture and water-holding of meat: a review
4个月前
已完结
Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies
6个月前
已完结
Recent advances in the effects of protein oxidation on aquatic products quality: mechanism and regulation
7个月前
已完结
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