Lv12
20 积分 2024-07-31 加入
Microbial transglutaminase promotes cross-linking for enhancing gelation of myofibrillar protein in frozen Litopenaeus vannamei through deamination reaction
1天前
待确认
Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins
1天前
已完结
Improvement of physicochemical and gel properties of chlorogenic acid-modified oxidized myofibrillar proteins by transglutaminase
1天前
已完结
Study on the allergenicity and gel properties of transglutaminase cross-linked shrimp myofibrillar protein
1天前
已完结
Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters
1天前
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
1天前
已完结
Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain
1天前
已完结
Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensation
5个月前
已完结
Research developments in the applications of microwave energy in fish processing: a review
5个月前
已完结
Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein
10个月前
已完结
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