Lv3
218 积分 2024-09-10 加入
Exploring molecular mechanism of fish myofibrillar protein adsorbing and releasing aldehydes with different structures
21天前
已完结
Interactions of Fish Proteins and Volatile Flavor Compounds: Mechanisms, Affecting Factors and Analytical Methods
21天前
已完结
High-pressure effects on the molecular aggregation and physicochemical properties of myosin in relation to heat gelation
23天前
已完结
Physicochemical properties of soy protein isolates-cyanidin-3-galactoside conjugates produced using free radicals induced by ultrasound
2个月前
已关闭
Effects of Temperature, Metal Ions and Biosurfactants on Interaction Mechanism between Caffeic Acid Phenethyl Ester and Hemoglobin
2个月前
已关闭
Improvement of the gel properties and flavor adsorption capacity of fish myosin upon yeast β-glucan incorporation
2个月前
已完结
Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin
2个月前
已完结
Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose
2个月前
已完结
Health benefits and risks associated with element uptake from grilled fish and fish products
3个月前
已完结
Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment
3个月前
已完结
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