Lv11
50 积分 2024-05-14 加入
High Homogenization Speeds for Preparing Unstable Myofibrillar Protein–Olive Oil Emulsions
7天前
已完结
Preparation and characterization of a new food‐grade Pickering emulsion stabilized by mulberry‐leaf protein nanoparticles
23天前
已完结
Changes in Emulsifying and Physical Properties of Shrimp Oil/Soybean Oil‐in‐Water Emulsion Stabilized by Fish Myofibrillar Protein during the Storage
1个月前
已完结
Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein
1个月前
已完结
Cross‐linking effects of EGCG on myofibrillar protein from common carp ( Cyprinus carpio ) and the action mechanism
2个月前
已完结
Effect of Cysteine on the Functional Properties and Microstructures of Wheat Flour Extrudates
2个月前
已完结
Covalent and non‐covalent interaction of myofibrillar protein and cyanidin‐3‐O‐glucoside: focus on structure, binding sites and in vitro digestion properties
3个月前
已完结
Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins
3个月前
已完结
Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi
3个月前
已完结
Effects of oxidation on the physicochemical properties and degradation of mutton myofibrillar proteins
4个月前
已完结
纳米氧化亚铜热力学函数的温度效应研究
3个月前
已采纳
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