Search Page
Save citations to file
Email citations
Send citations to clipboard
Add to Collections
Add to My Bibliography
Create a file for external citation management software
Your saved search
Your RSS Feed
Filters
Results by year
Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2021 | 1 |
2022 | 2 |
2023 | 1 |
2024 | 0 |
Search Results
3 results
Results by year
Filters applied: . Clear all
Page 1
Monovalent Salt and pH-Stimulated Gelation of Scallop (Patinopecten yessoensis) Male Gonad Hydrolysates/κ-Carrageenan.
Foods. 2023 Sep 28;12(19):3598. doi: 10.3390/foods12193598.
Foods. 2023.
PMID: 37835251
Free PMC article.
Complex characterization and formation mechanism of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/konjac gum composite gels.
Yan JN, Cui XF, Jiang XY, Li L, Sun W, Wu HT.
Yan JN, et al.
J Food Sci. 2022 Jul;87(7):2953-2964. doi: 10.1111/1750-3841.16163. Epub 2022 Jun 10.
J Food Sci. 2022.
PMID: 35686600
Item in Clipboard
Gelation and microstructural properties of ternary composite gel of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/xanthan gum.
Du YN, Xue S, Yan JN, Jiang XY, Wu HT.
Du YN, et al.
J Food Sci. 2022 Jan;87(1):302-311. doi: 10.1111/1750-3841.15987. Epub 2021 Dec 17.
J Food Sci. 2022.
PMID: 34919279
Item in Clipboard
Cite
Cite