Lv4
460 积分 2023-01-13 加入
Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties
10个月前
已完结
Properties of Protein Powders from Arrowtooth Flounder (Atheresthes stomias) and Herring (Clupea harengus) Byproducts
10个月前
已完结
Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix
11个月前
已完结
Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp)
1年前
已完结
Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system
1年前
已完结
Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels
1年前
已完结
The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure
1年前
已完结
Effect of long-term storage, ultra-low temperature, and freshness on the quality characteristics of frozen tuna meat
1年前
已完结
Cryoprotective effect of three oligosaccharides on freezing–thawing induced krill mince: with emphasis on physicochemical changes and gelation properties
1年前
已完结
Inhibition of protein denaturation and oxidation of prepared shrimp paste by sturgeon skin collagen peptide
1年前
已完结
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