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120 积分 2024-12-18 加入
Alleviating the damaged effects of mulberry polyphenols on the lipid retention capacity of myofibrillar protein: focusing on the gelling and emulsifying property improved by citrus fiber
4小时前
已完结
Inhibitory effects of lotus seedpod procyanidins against lipid and protein oxidation and spoilage organisms in chilled-storage beef
6个月前
已关闭
Maize fiber gum as a natural antioxidant: Effects on myofibrillar proteins and textural properties of beef patties
6个月前
已完结
Açaí residue extract as a natural antioxidant to enhance the shelf‐life of beef patties
6个月前
已完结
Pink pepper (Schinus terebinthifolius) as a natural antioxidant in artisanal smoked pork sausages
6个月前
已关闭
Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage
7个月前
已完结
Mechanism of purslane extract inhibiting oxidation and modifying physicochemical properties of pork myofibrillar proteins under oxidation system
7个月前
已完结
Dual cryoprotective and antioxidant effects of young apple polyphenols on myofibrillar protein degradation and gelation properties of bighead carp mince during frozen storage
7个月前
已完结
Antioxidant and antimicrobial characteristics of mangosteen peel extract and synergistic capacity in beef burger preservation
7个月前
已关闭
山竹果皮提取物的抗氧化和抗菌特性及其在牛肉汉堡保鲜中的协同作用
7个月前
已关闭
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