Lv740
4065 积分 2022-02-24 加入
Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast
6个月前
已完结
Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast
6个月前
已完结
Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid
6个月前
已完结
Modulation of proliferation and differentiation of C2C12 skeletal muscle cells by fatty acids
6个月前
已完结
Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies
6个月前
已完结
Effects of Weak Oscillating Magnetic Fields on the Freezing of Pork Loin
7个月前
已完结
Pork Freezing and Quality Improvement: The Effect of Immersion Freezing Assisted By Magnetic Field
7个月前
已完结
Effects of combined ultrasound and low-temperature short-time heating pretreatment on proteases inactivation and textural quality of meat of yellow-feathered chickens
7个月前
已完结
Insight into the effect of ultrasound treatment on the rheological properties of myofibrillar proteins based on the changes in their tertiary structure
7个月前
已完结
Myofibril degradation and structural changes in myofibrillar proteins of porcine longissimus muscles during frozen storage
7个月前
已完结
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