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30 积分 2024-05-13 加入
Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment
1小时前
已完结
Effects of ultrahigh pressure heat-assisted technology on the physicochemical and gelling properties of myofibrillar protein from Penaeus vannamei
2小时前
已完结
Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels
2个月前
已完结
Erratum to: Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model
6个月前
已完结
Freezing pre-treatment improves radio frequency explosion puffing (RFEP) quality by altering the cellular structure of purple sweet potato [Ipomoea batatas (L) Lam.]
6个月前
已完结
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