Lv4
410 积分 2023-11-04 加入
Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein
3个月前
已完结
Effect of different concentrations of lysine on the transglutaminase-induced mixed surimi gel properties
4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)
4个月前
已完结
Triptolide: pharmacological spectrum, biosynthesis, chemical synthesis and derivatives
6个月前
已完结
Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor
10个月前
已完结
Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review
11个月前
已完结
Marine collagen: Unveiling the blue resource-extraction techniques and multifaceted applications
11个月前
已完结
Structural, physicochemical properties and function of swim bladder collagen in promoting fibroblasts viability and collagen synthesis
11个月前
已完结
Collagen and its derivatives: From structure and properties to their applications in food industry
11个月前
已完结
Dihydromyricetin as a potential enhancer for surimi gels with anti-modori activity: A molecular docking and experimental validation
11个月前
已完结
皖公网安备34019202002308
