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40 积分 2023-12-01 加入
Effects of tannic acid on the physical stability, interfacial properties, and protein/lipid co-oxidation characteristics of oil body emulsions
6个月前
已完结
High internal phase pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability
8个月前
已完结
Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing
8个月前
已完结
Regulation mechanism of ionic strength on the ultra-high freeze-thaw stability of myofibrillar protein microgel emulsions
8个月前
已完结
Investigation of the cryoprotective mechanism and effect on quality characteristics of surimi during freezing storage by antifreeze peptides
10个月前
已完结
Comparative study on the effect of different salts on surimi gelation and gel properties
10个月前
已完结
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products
10个月前
已完结
Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix
10个月前
已关闭
Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix
10个月前
已完结
Gel performance of surimi induced by various thermal technologies: A review
10个月前
已完结
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