Lv1
60 积分 2024-07-31 加入
Conformational and charge changes induced by l-Arginine and l-lysine increase the solubility of chicken myosin
6天前
已完结
Role of partial replacement of NaCl by KCl combined with other components on structure and gel properties of porcine myofibrillar protein
14天前
已完结
How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process
22天前
已完结
Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by -lysine and transglutaminase
2个月前
已完结
Microbial transglutaminase promotes cross-linking for enhancing gelation of myofibrillar protein in frozen Litopenaeus vannamei through deamination reaction
2个月前
已完结
Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins
2个月前
已完结
Improvement of physicochemical and gel properties of chlorogenic acid-modified oxidized myofibrillar proteins by transglutaminase
2个月前
已完结
Study on the allergenicity and gel properties of transglutaminase cross-linked shrimp myofibrillar protein
2个月前
已完结
Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters
2个月前
已完结
Comparative studies on microbial transglutaminase, complex phosphate and fructooligosaccharide interacts with myofibrillar proteins: Improvement of the quality and flavor of silver carp surimi
2个月前
已完结
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