Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance

بواسطة 2-s2.0-85190070143
الحاوية / القاعدة LWT (2024)

Effects of different heat-induced setting methods on the structural stability and properties of 3D-printed surimi gels

بواسطة 2-s2.0-85189024462
الحاوية / القاعدة LWT (2024)

Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice

بواسطة 2-s2.0-85076853233
الحاوية / القاعدة LWT (2020)