Lv2
140 积分 2022-10-07 加入
Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method
8天前
已完结
Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi
14天前
已完结
Gelling properties of myofibrillar protein from abalone (Haliotis Discus Hannai Ino) muscle
1个月前
已完结
Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat
1个月前
已完结
Identification of β-turn and random coil amide III infrared bands for secondary structure estimation of proteins
1个月前
已完结
Effect of temperature in the actomyosin-paramyosin structure from giant squid mantle (Dosidicus gigas)
1个月前
已完结
Interactions between paramyosin and actin greatly improve their thermostability and gel properties
6个月前
已完结
Effects of l-arginine/l-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate
7个月前
已完结
Effects of l-arginine and l-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis)
7个月前
已完结
Paramyosin Elements in Lamellibranch Muscles
7个月前
已完结
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