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1180 积分 2025-10-30 加入
Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality
15天前
已完结
Review for "Enhanced emulsion capacity and gel properties of bighead carp myofibrillar protein through interaction with fresh maize bran arabinoxylan extracted by complex enzymes"
1个月前
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Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved
1个月前
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Toxicological and physiological effects of successive exposure to ochratoxin A at food regulatory limits
1个月前
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Recent progress in determination of ochratoxin a in foods by chromatographic and mass spectrometry methods
1个月前
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Physical properties and structural modifications of myofibrillar gel prepared with Lycium barbarum polysaccharide under low-salt conditions and its application in Frankfurter sausage production
1个月前
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Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage
1个月前
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The Effects of Different Reheating Methods on the Quality of Pre-Cooked Braised Chicken
1个月前
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Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
1个月前
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Physicochemical properties of Tremella fuciformis polysaccharide and its interactions with myofibrillar protein
1个月前
已完结
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