Lv75
4850 积分 2023-03-15 加入
Effects of ultra-high pressure combined with egg white protein on the sodium release and flavour of reduced‑sodium surimi products
22天前
已完结
Study on the interaction of β-carotene and astaxanthin with trypsin and pepsin by spectroscopic techniques
1个月前
已完结
Effect of charge density of polysaccharides on self-assembled intragastric gelation of whey protein/polysaccharide under simulated gastric conditions
1个月前
已完结
Non-covalent interactions between proteins and polysaccharides
1个月前
已完结
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters
1个月前
已完结
Interaction Between Metal Cations and Anionic Polysaccharides
1个月前
已完结
Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing
1个月前
已完结
In vitro digestibility and IgE reactivity of enzymatically cross-linked heterologous protein polymers
1个月前
已完结
In vitro pepsin digestion of silver carp (Hypophthalmichthys molitrix) surimi gels after cross-linking by Microbial Transglutaminase (MTGase)
1个月前
已完结
Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro digestibility
1个月前
已完结
皖公网安备34019202002308
