Lv11
40 积分 2024-09-04 加入
Amelioration of ovalbumin gel properties by EGCG via protein aggregation, hydrogen, and van der Waals force
4天前
已完结
Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties
4天前
已完结
The effect of water-insoluble dietary fiber from star anise on water retention of minced meat gels
9天前
已完结
Application of the molecular dynamics simulation GROMACS in food science
11天前
已完结
Achieving dual functions of texture modification and water retention of shrimp surimi products with the combination of epigallocatechin-3-gallate and γ-cyclodextrin
15天前
已完结
Insight into the self-assembly process, microrheological properties and microstructure of acid-soluble collagen from lamb skin under different environmental conditions
28天前
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
28天前
已完结
Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex
1个月前
已完结
Microstructure and Fatigue Behavior of Cr-Mo Steel Weld Joints with Automatic TIG Welding
1个月前
已完结
Binding and distribution regularity of water molecules in high-moisture textured Antarctic krill (Euphausia superba) meat
1个月前
已完结
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