Lv4
420 积分 2025-10-30 加入
Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan
1天前
待确认
Improved emulsifying properties of water-soluble myofibrillar proteins at acidic pH conditions: Emphasizing pH-regulated electrostatic interactions with chitosan
1天前
已完结
Effects of carboxymethyl chitosan on the oxidation stability and gel properties of myofibrillar protein from frozen pork patties
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
Al-optimized synergy of KCl and κ-carrageenan in low-sodium sausages: Integrated enhancement of saltiness perception, gel stability, and protein digestibility
1个月前
已完结
Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels
1个月前
已完结
Comparative analysis of quality and flavor profiles in raw and pre-cooked large yellow croaker (Larimichthys crocea) meat post freezing and reheating
2个月前
已完结
Molecular and microstructural changes of chicken breasts in preheating‐freezing‐reheating process: The role of ice crystal formation and growth
2个月前
已完结
Reducing flavor loss in precooked beef: The critical role of freezing processes
2个月前
已完结
Insights into meat-microbiome interactions: from community assembly to meat spoilage
2个月前
已完结
皖公网安备34019202002308
