Lv4
500 积分 2024-12-10 加入
Changes of myofibrillar proteins structural and functional properties in presence of selected glycosides, triterpenes and polyphenols
13天前
已完结
Insights into the salt-mediated effect of oat β-glucan on lamb myofibrillar protein gels: integrated multiscale characterization and molecular simulations
13天前
已完结
Interactions between lycopene and myofibrillar proteins under different pH conditions: Implications for structural properties and in vitro digestibility
13天前
已完结
The effect of high voltage electrostatic field-assisted thawing on the quality of Ctenopharyngodon idella and myofibrillar proteins
13天前
已完结
Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage
16天前
已完结
Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins
16天前
已完结
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions
16天前
已完结
Effects of three polyphenols on the gel properties and structures of goose myofibrillar protein
16天前
已完结
Effect of chitosan on thermal gelling properties of pork myofibrillar protein and its mechanism
3个月前
已完结
Effect of protein–polyphenol interactions on the structural and digestive properties of pork myofibrillar proteins
3个月前
已关闭
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