Lv51
1010 积分 2023-10-07 加入
Synergistic effects and interactions among components in the surimi/κ-carrageenan/soybean oil system
4小时前
已完结
Gelatinous quality and quantitative proteomic analyses of snakehead (Channa argus) surimi treated by atmospheric cold plasma
5小时前
已完结
Unveiling the protein-lipid interaction mechanism: How the sturgeon lipids diminish the surimi gel properties
5小时前
已完结
Combined effects of high‐pressure processing and polysaccharides on the characteristics and microstructure of low‐salt threadfin bream surimi gel
5小时前
已完结
Proteomic analysis revealed the deterioration of surimi gelling capability to fish stress during transportation
5小时前
已完结
The influence of pressure-shift freezing based on the supercooling and pressure parameters on the freshwater surimi gel characteristics
5小时前
已完结
Effect and mechanisms of mechanical pre-dehydration treatment on gelling and physicochemical properties of unwashed silver carp (Hypophthalmichthys molitrix) surimi
5小时前
已完结
Recycled fish oil and lard: Influences on the textural and structural properties of Surimi Gels
5小时前
已完结
Effects of different high temperature-pressure processing times on the sensory quality, nutrition and allergenicity of ready-to-eat clam meat
7个月前
已完结
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