Lv5
850 积分 2021-06-23 加入
Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins
23天前
已完结
Enhanced anti-inflammatory effect of fish myofibrillar protein by introducing pectin oligosaccharide and its molecular mechanisms
23天前
已完结
Effect of apple high-methoxyl pectin on heat-induced gelation of silver carp myofibrillar protein
23天前
已完结
Construction of grass carp myofibrillar protein/rutin Pickering emulsion gel by one-step method and multi-scale analysis
23天前
已完结
Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein
23天前
已完结
The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitro
23天前
已完结
Non-covalent binding of chlorogenic acid to myofibrillar protein improved its bio-functionality properties and metabolic fate
23天前
已完结
Relevance of Protein–Polysaccharide Interactions on Nutritional Quality and Gastrointestinal Digestion of Protein-Based Foods
23天前
已完结
Dual cryoprotection of gelatin-tea polyphenol microgels on surimi by targeting for ice inhibition and component stabilization
26天前
已完结
Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure
26天前
已完结
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