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西奥
Lv4
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640 积分
2023-12-11 加入
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Effect of extraction temperature on the gelling properties and identification of porcine gelatin
1天前
已完结
Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
1天前
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Elucidation of interactions between myofibrillar proteins and κ-carrageenan as mediated by NaCl level: Perspectives on multiple spectroscopy and molecular docking
21天前
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Influence of konjac glucomannan on the emulsion-filled/non-filled chicken gel: Study on intermolecular forces, microstructure and gelling properties
1个月前
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Insight into the effect of large yellow croaker roe phospholipids on the physical properties of surimi gel and their interaction mechanism with myofibrillar protein
1个月前
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Quantitative proteomics provides insights into the mechanism of the differences in heat-induced gel properties for egg white proteins with different interior quality during ageing in laying hens
1个月前
已完结
Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis
1个月前
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Effect of hydroxypropyl distarch phosphate on the physicochemical characteristics and structure of shrimp myofibrillar protein
1个月前
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Effect of ammonium sulfate fractional precipitation on gel strength and characteristics of gelatin from bighead carp (Hypophthalmichthys nobilis) scale
1个月前
已完结
Overheating induced structural changes of type I collagen and impaired the protein digestibility
1个月前
已完结
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