Lv5
1440 积分 2023-06-27 加入
Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state
3天前
已完结
Underlying the interactions in myofibrillar proteins and κ-carrageenan mixed sols as mediated by microbial transglutaminase based on conformational alterations, rheological behavior and molecular docking
7天前
已完结
Improving the physicochemical properties of microbial transglutaminase-induced fish gelatin gels by incorporating sanxan as a novel way
7天前
已完结
Analysis of structural,functional properties and interaction mechanism of soy protein gel induced by high-performance microbial transglutaminase
7天前
已完结
Mechanism on microbial transglutaminase and Tremella fuciformis polysaccharide-mediated modification of lactoferrin: Development of functional food
7天前
已完结
Effect of sanxan as novel natural gel modifier on the physicochemical and structural properties of microbial transglutaminase-induced mung bean protein isolate gels
7天前
已完结
Engineering the Propeptide of Microbial Transglutaminase Zymogen: Enabling Substrate-Dependent Activation for Bioconjugation Applications
7天前
已完结
Microbial transglutaminase promotes cross-linking for enhancing gelation of myofibrillar protein in frozen Litopenaeus vannamei through deamination reaction
7天前
已完结
Yeast protein as a novel protein source: Processing, functional properties, and potential applications in foods
7天前
已完结
Novel fungal alternative proteins from Penicillium limosum for enhancing structural and functional properties of plant-based meat analogues
7天前
已完结
皖公网安备34019202002308
