Lv11
30 积分 2024-03-08 加入
Contribution of κ‐/ι‐carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration
2小时前
已完结
Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein
2个月前
已完结
Study on the interaction and gel properties of pork myofibrillar protein with konjac polysaccharides
2个月前
已完结
Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish
2个月前
已完结
Myofibrillar protein from different muscle fiber types: Implications of biochemical and functional properties in meat processing∗
2个月前
已完结
Emulsion‐forming properties of heat‐induced pork myofibrillar protein affected by NaCl
2个月前
已完结
Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins
2个月前
已完结
Interaction-Induced Characterization of Animal-Based Protein-Polysaccharide Composite Hydrogels: A Review
3个月前
已完结
Research progress in the treatment of inflammatory bowel disease with natural polysaccharides and related structure–activity relationships
5个月前
已完结
Study on the interaction and gel properties of pork myofibrillar protein with konjac polysaccharides
5个月前
已完结
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