Lv53
990 积分 2025-10-30 加入
Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast
13天前
已完结
Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation
22天前
已完结
Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp
27天前
已完结
Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review
28天前
已完结
Molecular detection of foodborne pathogens with emphasis on multiplex-allele-specific PCR, computational primer design, and gene amplification approaches
1个月前
已完结
More than a thickener: guar gum affects PSE myosin emulsion stability through different modes by energy dissipation and molecular dynamic characterization
1个月前
已完结
Effect of whole linseed and rumen-protected conjugated linoleic acid enriched diets on feedlot performance, carcass characteristics, and adipose tissue development in young Holstein bulls
1个月前
已完结
Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi
1个月前
已完结
Study on the interaction and gel properties of pork myofibrillar protein with konjac polysaccharides
1个月前
已完结
Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: Moisture stability and phase separation behavior
1个月前
已完结
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