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Insight into the effect of ultrasound treatment on the rheological properties of myofibrillar proteins based on the changes in their tertiary structure
15小时前
已完结
The influence of pH and monovalent/divalent cations on the structural and physicochemical properties of myofibrillar protein from silver carp
15小时前
已完结
A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels
2天前
已完结
Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins
2天前
已完结
Antioxidant and antimicrobial potential of six Fucoids from the Mediterranean Sea and the Atlantic Ocean
15天前
已完结
Trilobatin, a Natural Food Additive, Exerts Anti-Type 2 Diabetes Effect Mediated by Nrf2/ARE and IRS-1/GLUT2 Signaling Pathways
15天前
已完结
Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture
2个月前
已完结
Characteristics of Films Prepared from Wheat Gluten and Phenolic Extracts from Porphyra haitanensis and Its Application for Salmon Preservation
3个月前
已完结
Maillard reaction products inhibit lipid oxidation by regulating myoglobin stability in washed muscle model
3个月前
已完结
Oil polyunsaturated fatty acid composition but not tocopherol levels determine oxylipin formation in plant and algae oils during pan-frying
3个月前
已完结
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