Lv2
150 积分 2023-12-01 加入
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
1个月前
已完结
Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin–Ciocalteu methods
1个月前
已完结
Processing technology, principle, and nutritional characteristics of preserved eggs: A review
1个月前
已完结
Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating
1个月前
已完结
Insighting the effect of ultrasound-assisted polyphenol non-covalent binding on the functional properties of myofibrillar proteins from golden threadfin (Nemipterus virgatus)
1个月前
已完结
Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloride
1个月前
已完结
Gelation melioration of clam Meretrix meretrix surimi based on the interactions with different plant/animal proteins
1个月前
已完结
Effect of κ-carrageenan on the gelation properties of oyster protein
1个月前
已完结
Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel
3个月前
已完结
Water and lipid migration in salted duck eggs during storage with different packaging conditions as studied using LF‐NMR and MRI techniques
3个月前
已完结
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