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30 积分 2025-12-01 加入
The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue
3个月前
已完结
Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins
3个月前
已完结
The dynamics of thermal denaturation of fish myosins
3个月前
已完结
Unfolding Domains in Smooth Muscle Myosin Rod
3个月前
已完结
Heat-induced gelation of myosin filaments
3个月前
已关闭
New recommendations for measuring collagen solubility
3个月前
已完结
The structural basis of water-holding in meat
3个月前
已关闭
Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a review
3个月前
已完结
On the water condition in pork meat
4个月前
已完结
Water distribution in porcine M. longissimus dorsi in relation to sensory properties
4个月前
已完结
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