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48 积分 2025-01-16 加入
Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking
28天前
已完结
Effect of Pre-Slaughter Transport Stress on Protein S-Nitrosylation Levels of Pork during Postmortem Aging
29天前
已完结
Regulation Mechanism of Phenolic Hydroxyl Number on Self-Assembly and Interaction between Edible Dock Protein and Hydrophobic Flavonoids
1个月前
已完结
Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze–thaw cycles
1个月前
已完结
Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking
1个月前
已完结
Improving the solubility of myofibrillar proteins in water by destroying and suppressing myosin molecular assembly via glycation
1个月前
已完结
Modification of thiols of gizzard myosin alters ATPase activity, stability of myosin filaments, and the 6-10 S conformational transition
1个月前
已完结
Mechanisms of myosin II force generation: insights from novel experimental techniques and approaches
1个月前
已完结
Soluble Aggregates of Myofibrillar Proteins Engineered by Gallic Acid: Colloidal Structure and Resistance to In Vitro Gastric Digestion
1个月前
已完结
Mechanism of adenosine triphosphate hydrolysis by actomyosin
1个月前
已完结
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