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10 积分 2025-05-24 加入
Effects of freeze-thaw cycles on texture and protein digestive properties of scallop adductor muscles: Role of protein oxidative changes
14小时前
待确认
Combined effect of superchilling and tea polyphenols on the preservation quality of hairtail (Trichiurus haumela)
14天前
已完结
Dual cryoprotective and antioxidant effects of silver carp (Hypophthalmichthys molitrix) protein hydrolysates on unwashed surimi stored at conventional and ultra-low frozen temperatures
21天前
已完结
Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives
21天前
已完结
Effects of high‐speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low‐fat conditions
24天前
已完结
Insight into the protein oxidation impact on the surface properties ofmyofibrillar proteins from bighead carp
28天前
已完结
Mechanism of interaction between key active ingredients and myosin in tea-stewed beef: Improvement of myosin's structural and functional characteristics
1个月前
已完结
Interaction mechanisms of sea cucumber proteins with flavor compounds: Adsorption behavior, dynamic equilibrium and structural changes
1个月前
已完结
Comparison of the Cryoprotective Effects of Trehalose, Alginate, and Its Oligosaccharides on Peeled Shrimp (Litopenaeus Vannamei) During Frozen Storage
1个月前
已完结
Comparison of the Cryoprotective Effects of Trehalose, Alginate, and Its Oligosaccharides on Peeled Shrimp (Litopenaeus Vannamei) During Frozen Storage
1个月前
已完结
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