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28 积分 2024-10-28 加入
Mechanism of low-voltage electrostatic fields on the water-holding capacity in frozen beef steak: Insights from myofilament lattice arrays
3天前
已完结
Phosphorylation of myosin regulatory light chain affects actomyosin dissociation and myosin degradation
10天前
已完结
Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze–thaw cycles
13天前
已完结
Ca2+- and Mg2+-Induced Conformational and Rheological Changes of Actomyosin Extracted from Fresh and Freeze-Thaw Tilapia
1个月前
已完结
Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking
2个月前
已完结
Physicochemical and conformational changes of krill myofibrillar protein induced by two-stage thermal treatment and their relationship with muscle texture
2个月前
已完结
Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking
3个月前
已完结
Physicochemical and conformational changes of krill myofibrillar protein induced by two-stage thermal treatment and their relationship with muscle texture
3个月前
已完结
Effect of storage temperatures on the formation of disulfides and denaturation of milkfish myosin (Chanos chanos)
4个月前
已完结
Effect of cellobiose on the myofibrillar protein denaturation induced by pH changes during freeze-thaw cycles
5个月前
已完结
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