Lv77
4590 积分 2023-03-15 加入
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions
2小时前
已完结
Elucidation of interactions between myofibrillar proteins and κ-carrageenan as mediated by NaCl level: Perspectives on multiple spectroscopy and molecular docking
3小时前
已完结
Effect of moisture equalization time on the quality of dried pre-tenderized shrimp: Texture, digestibility, and flavor characteristics
3天前
已完结
Synergistic modulation of low-salt myofibrillar protein gelation by ultrasound and transglutaminase: Contributions of intermolecular interactions and the filling effect
1个月前
已完结
Co-fermentation of Pichia kudriavzevii and Millerozyma farinosa modulates fungal community and enhances flavor in Yangjiang douchi
1个月前
已完结
Ultrasonic modified ovalbumin-fish oil emulsion gel: A novel strategy for replacing animal fat
1个月前
已完结
Effect and synergy of different exogenous additives on gel properties of the mixed shrimp surimi (Antarctic krill and white shrimp)
1个月前
已完结
Unraveling the underlying mechanism: how processing methods alter muscle protein structure and in vitro digestibility of shrimp (Litopenaeus vannamei)
1个月前
已完结
Unraveling the underlying mechanism: how processing methods alter muscle protein structure and in vitro digestibility of shrimp (Litopenaeus vannamei)
1个月前
已完结
Improved texture properties and toughening mechanisms of surimi gels by double network strategies
2个月前
已完结
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