Lv2
110 积分 2025-02-27 加入
Rheological Enhancement of Pork Myofibrillar Protein–Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway
1个月前
已完结
Physicochemical and functional properties of silver carp ( Hypophthalmichthys molitrix ) myofibrillar protein glycated with konjac oligo-glucomannan
1个月前
已完结
Trehalose and alginate oligosaccharides increase the stability of muscle proteins in frozen shrimp (Litopenaeus vannamei)
1个月前
已完结
Elucidating the synergistic mechanism of dextran and polyphenols in modulating thermal aggregation behavior and gel properties of myofibrillar protein induced by high temperature
2个月前
已完结
The strengthening effects of different types of salt on the mechanical properties of soy protein isolate and pea protein isolate composite gels
2个月前
已完结
Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems
2个月前
已完结
Effect of different valence metal cations on the gel characteristics and microstructure of Inca peanut albumin gels
2个月前
已完结
Protein Nanofibrils and Their Hydrogel Formation with Metal Ions
2个月前
已完结
Protein–polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin–procyanidin dimer interactions
2个月前
已完结
Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball
2个月前
已完结
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