Lv41
490 积分 2023-10-01 加入
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions
4小时前
待确认
Construction of gel network based on soybean dietary fiber-sturgeon myofibrillar protein: Mechanism of influence in modification treatment on gel structure and properties
5小时前
已完结
Comparative studies on microbial transglutaminase, complex phosphate and fructooligosaccharide interacts with myofibrillar proteins: Improvement of the quality and flavor of silver carp surimi
5小时前
待确认
Interactions between myofibrillar protein and konjac glucomannan at critical thermal phase transition temperatures: Aggregation, cross-linking, and protein conformational changes
5小时前
求助中
Effects of Toona sinensis seed polyphenols on pork myofibrillar protein oxidative modification, structure and physicochemical properties
5小时前
已完结
Assessing the effect of Lycium barbarum polysaccharides on the formation of heat-induced myofibrillar protein gels
5小时前
已完结
Chitosan/polyvinyl alcohol-based active film maintain the quality of farmed sea bass (Lateolabrax maculatus) during refrigerated storage: Inhibit lipid oxidation and maintain myofibrillar proteins conformation
5小时前
求助中
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions
5小时前
已关闭
Exploring the potential of fibrinogen hydrolysates as enhancers for myofibrillar protein gelation: Insights into molecular assembly behavior
1个月前
已完结
Amelioration of myofibrillar protein emulsion gel properties by mildly oxidized sunflower oil
1个月前
已完结
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