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50 积分 2024-04-22 加入
Oxidized Oligosaccharides Stabilize Rehydrated Sea Cucumbers against High-Temperature Impact
2个月前
已完结
Novel synergistic cross-linking ameliorate ready-to-eat sea cucumber deterioration and its quantum chemical analysis
2个月前
已完结
Thermal stability of sea cucumber collagen and effects of gallic acid crosslinking
2个月前
已完结
Effect of Ca2+ on the structure of collagen fibers in sea cucumber (Apostichopus japonicus) under low-temperature tenderization condition
2个月前
已完结
Effect of moisture status on the stability of thermal gels from the body wall of sea cucumbers (Apostichopus japonicus)
2个月前
已完结
Microbial transglutaminase inhibits the deterioration of high‐temperature‐treated sea cucumber
2个月前
已完结
Effect of glycosylation on soy protein isolate–sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin
3个月前
已完结
Bioavailability, physicochemical, and structural characteristics of antioxidant peptides from co-fermentation of double-low rapeseed meal with screened Bacillus licheniformis WY475 and Lactobacillus plantarum WY12
3个月前
已完结
Preparation and functional characterization of buckwheat protein glycosylation products
7个月前
已完结
Isolation, purification and characterization of antioxidant peptides from Spirulina platensis extracts co-fermentation with Thermus thermophilus HB27 and Saccharomyces cerevisiae CH006
7个月前
已完结
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