Lv31
268 积分 2024-07-14 加入
High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel
1天前
已完结
Effects of different recovered sarcoplasmic proteins on the gel performance, water distribution and network structure of silver carp surimi
1天前
已完结
Effect of starch categories and mass ratio of TA/starch on the emulsifying performance and stability of emulsions stabilized by tannic acid-starch complexes
2天前
已完结
Enhancing the nutritional value and caliber of silver carp surimi by adding β-carotene: Insights into the gel characteristics, protein structure, and digestive properties
2天前
已完结
Fabrication and characterization of emulsion stabilized by tannic acid/soluble potato starch complexes
2天前
已完结
Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients
8天前
已完结
Drying methods affect physicochemical and functional properties of quinoa protein isolate
8天前
已完结
Effect of ethanolic coconut husk extract and pre-emulsification on properties and stability of surimi gel fortified with seabass oil during refrigerated storage
8天前
已完结
In vitro digestibility and IgE reactivity of enzymatically cross-linked heterologous protein polymers
8天前
已完结
Construction and evaluation of an antioxidant synergistic system containing vitamin C and vitamin E
9天前
已完结
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