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10 积分 2023-08-10 加入
Differences and mechanisms of color deterioration in three types of ready-to-eat shellfishes during storage
1天前
已完结
Effects of freeze-thaw cycles on texture and protein digestive properties of scallop adductor muscles: Role of protein oxidative changes
1个月前
已完结
Molecular crowding prevents the aggregation of protein-dextran conjugate by inducing structural changes, improves its functional properties, and stabilizes it in nanoemulsions
2个月前
已完结
Current Food Processing Methods for Obtaining Umami Peptides from Protein-Rich Foods: A Review
3个月前
已完结
Oligopeptides derived from rice protein hydrolysates: absorption, bioactivity, preparation, debittering, and application
3个月前
已完结
Cryoprotective effect of water-tailored trehalose-based natural deep eutectic solvents on frozen-thawed mirror carp (Cyprinus carpio L.) surimi
3个月前
已完结
Shelf-life of refrigerated Asian sea bass slices treated with cold plasma as affected by gas composition in packaging
3个月前
已完结
Recycling of Pouteria campechiana pericarp waste for production of edible fresh-keeping film and its preservation effect on tilapia meat
3个月前
已完结
Recycling of Pouteria campechiana pericarp waste for production of edible fresh-keeping film and its preservation effect on tilapia meat
3个月前
已完结
Recycling of Pouteria campechiana pericarp waste for production of edible fresh-keeping film and its preservation effect on tilapia meat
3个月前
已完结
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