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30 积分 2025-01-16 加入
Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein
4小时前
待确认
The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts
1个月前
已完结
Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size
1个月前
已完结
The Myosin Duty Ratio Tunes the Calcium Sensitivity and Cooperative Activation of the Thin Filament
1个月前
已完结
Protein Phosphorylation Induced by Pyruvate Kinase M2 Inhibited Myofibrillar Protein Degradation in Post-Mortem Muscle
1个月前
已完结
Modification-Specific Proteomic Analysis Reveals Cysteine S-Nitrosylation Mediated the Effect of Preslaughter Transport Stress on Pork Quality Development
3个月前
已完结
Modification-Specific Proteomic Analysis Reveals Cysteine S-Nitrosylation Mediated the Effect of Preslaughter Transport Stress on Pork Quality Development
8个月前
已完结
Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein
8个月前
已完结
Postmortem Proteome Changes of Porcine Muscle Related to Tenderness
8个月前
已完结
The mechanism for the promotion of tenderness in meat during the post‐mortem process: A review
9个月前
已完结
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