Lv2
130 积分 2023-09-20 加入
Structural and functional impacts of glycosylation-induced modifications in rabbit myofibrillar proteins
1个月前
已完结
Exploration on antifreeze potential of thawed drip enzymatic hydrolysates on myofibrillar proteins in pork patties during freeze-thaw cycles
1个月前
已完结
Effect of the composition of coating water retaining agent on the quality of conditioned chicken meatballs after frozen storage
1个月前
已完结
Advancements and perspectives of novel freezing and thawing technologies effects on meat: A review
1个月前
已完结
Effect of magnetic field-assisted thawing on the quality and microstructure of Portunus trituberculatus meat
1个月前
已完结
Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus)
1个月前
已完结
Molecular simulation -based research on antifreeze peptides: advances and perspectives
2个月前
已完结
Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins
2个月前
已完结
Determining the drying degree and quality of chicken jerky by LF-NMR
3个月前
已完结
Analysis of the influencing mechanism of low-frequency alternating magnetic field-assisted freezing on oxidative and structural attributes of pork myofibrillar proteins based on proteomic changes
3个月前
已完结
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