Lv11
80 积分 2022-03-14 加入
Effect of different thermal processing methods on sensory, nutritional, physicochemical and structural properties of Penaeus vannamei
6小时前
已完结
Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef
6小时前
已完结
Heat-induced gelation of egg white proteins depending on heating temperature: Insights into protein structure and digestive behaviors in the elderly in vitro digestion model
4个月前
已完结
Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins
4个月前
已完结
Heat-induced gelation of egg white proteins depending on heating temperature: Insights into protein structure and digestive behaviors in the elderly in vitro digestion model
4个月前
已完结
Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef
4个月前
已完结
Comparison of in vitro digestive characteristics of proteins from different sources in simulated elderly gastrointestinal conditions
4个月前
已完结
Exploring the potential of fibrinogen hydrolysates as enhancers for myofibrillar protein gelation: Insights into molecular assembly behavior
4个月前
已完结
Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved
4个月前
已完结
Isolation and characterization of two lytic phages against multidrug-resistant Salmonella and their application as a cocktail for biocontrol in foods
6个月前
已完结
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