Lv52
1510 积分 2023-10-16 加入
Effect of magnetic nano−particles combined with multi−frequency ultrasound−assisted thawing on the quality and myofibrillar protein−related properties of salmon (Salmo salar)
6天前
已完结
Effects of nano freezing-thawing on myofibrillar protein of Atlantic salmon fillets: Protein structure and label-free proteomics
6天前
已完结
Effect of different frozen storage conditions on Yuba quality
10天前
已关闭
Effects of inulin on protein in frozen dough during frozen storage
12天前
已完结
Effect of freeze-thaw treatment on the structure and texture of soft and firm tofu
12天前
已完结
Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees
14天前
已完结
The role of soy protein degradation caused by spoilage Bacillus amyloliquefaciens in texture deterioration of yuba, a soy product
15天前
已完结
Characteristics of soy films as affected by transglutaminase cross‐linking and inclusions of pectin and protein enhancers
19天前
已完结
Effect of plasticizers on the physico-mechanical properties of pullulan based pharmaceutical oral films
22天前
已关闭
Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage
1个月前
已完结
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