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40 积分 2025-08-26 加入
Elucidating the differences and mechanisms of gel from different fish maw species: a multi-scale study on network morphology, physicochemical properties, and protein structure
1个月前
已完结
Structure-dependent interactive modulation of polyphenols: enhancing gelation and oxidative stability in myofibrillar-soybean protein complexes under Fenton oxidation
1个月前
已完结
Differences in the properties and structures of gelatin prepared by drying below and above the gelation temperature and their inspiration for the development of room-temperature soluble gelatin
2个月前
已完结
Colloidal structural characteristics and variation patterns of chicken skin gelatin during thermal processing
2个月前
已完结
Ultrasound-assisted phosphorylation on the functional and structural properties of fish gelatin
2个月前
已完结
The rheology of gelatin hydrogels modified by κ-carrageenan
3个月前
已完结
Effect of tremella polysaccharides on the quality of collagen jelly: insight into the improvement of the gel properties and the antioxidant activity of yak skin gelatin
3个月前
已完结
Gellan gum improves the gel properties and thermal stability of tilapia ( Oreochromis spp.) skin gelatin sterilized at 121°C
3个月前
已完结
The study of pH-dependent complexation between gelatin and gum arabic by morphology evolution and conformational transition
3个月前
已完结
Comparison of quality traits among breast meat affected by current muscle abnormalities
4个月前
已完结
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