Lv6
2030 积分 2022-11-15 加入
Effects of Maillard reaction of different monosaccharide-modified on some functional properties of fish gelatin
7个月前
已完结
Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers
7个月前
已完结
Anhydride structures affect the acylation modification and emulsion stabilization ability of mammalian and fish gelatins
7个月前
已完结
Phosphorylation modification on functional and structural properties of fish gelatin: The effects of phosphate contents
7个月前
已完结
Optimization of myofibrillary glycosylation process in tilapia
8个月前
已完结
Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins
8个月前
已完结
Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review
1年前
已完结
A comparative study of the properties and self-aggregation behavior of collagens from the scales and skin of grass carp ( Ctenopharyngodon idella )
1年前
已完结
The role of β-subunit in emulsifying performance of β-conglycinin
1年前
已完结
The functional starter and its genomic insight for histamine degradation in fish sauceMT
1年前
已完结
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