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40 积分 2023-10-31 加入
Various factors affecting the gel properties of surimi: A review
1个月前
已完结
The non-covalent interactions between whey protein and various food functional ingredients
2个月前
已完结
Combination effects of ultrasonic and basic amino acid treatments on physicochemical properties of emulsion sausage
2个月前
已完结
Investigation on fish surimi gel as promising food material for 3D printing
2个月前
已完结
Protective effects and molecular mechanisms of Litopenaeus vannamei treated with L-arginine/ -lysine against myofibrillar proteins oxidation and quality degradation during freeze-thaw cycles
3个月前
已完结
Use of amino acids as a phosphate alternative and their effects on quality of frozen white shrimps (Penaeus vanamei)
3个月前
已完结
Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness
3个月前
已关闭
Influence of sodium chloride and sodium pyrophosphate on the physicochemical and gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles
3个月前
已完结
Oxidative behaviour, aggregation and structural properties of silver carp myofibrillar proteins with different molecular states subjected to freeze–thaw process
3个月前
已完结
Oral Administration of ¥ Glucan and Lactobacillus plantarum Alleviates Atopic Dermatitis-Like Symptoms
3个月前
已完结
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