Lv64
2410 积分 2023-10-02 加入
Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl
10天前
已完结
Improvement of the gel properties and flavor adsorption capacity of fish myosin upon yeast β-glucan incorporation
10天前
已完结
Alterations of protein expression in response to crowding in the Chinese shrimp ( Fenneropenaeus chinensis )
10天前
已完结
Effect of dietary protein on muscle collagen, collagenase and shear force of farmed white shrimp ( Litopenaeus vannamei )
10天前
已完结
Inhibition mechanism of different amino acids on the high-dose EGCG-induced deterioration of myofibrillar protein gelation
25天前
已关闭
Effects of pH and NaCl on the Spatial Structure and Conformation of Myofibrillar Proteins and the Emulsion Gel System—Insights from Computational Molecular Dynamics on Myosin of Golden Pompano
26天前
已完结
Investigation of molecular mechanisms of interaction between myofibrillar proteins and 1-heptanol by multiple spectroscopy and molecular docking methods
30天前
已完结
Suppression mechanism of l-arginine in the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin: The significance of ionic linkage effects and hydrogen bond effects
1个月前
已完结
Effect of reducing agents on physicochemical properties and gel-forming ability of surimi produced from frozen fish
1个月前
已完结
Modification of the structure and function of myofibrillar protein by structurally relevant natural phenolic compounds
1个月前
已完结
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