Lv31
236 积分 2025-03-21 加入
Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products
2个月前
已完结
Raman spectroscopy of disulfide bridges in thrombin
2个月前
已完结
Oxidation of Myofibrillar Proteins and Impaired Functionality: Underlying Mechanisms of the Carbonylation Pathway
2个月前
已完结
Effects of hydroxyl radicals oxidation on digestion properties of silver carp myofibrillar protein gel
2个月前
已完结
Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation
2个月前
已完结
Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation
2个月前
已完结
Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles
2个月前
已完结
Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles
2个月前
已完结
Heat-Induced Preparation of Myofibrillar Protein Gels Reinforced Through Ferulic Acid, α-Cyclodextrin and Fe(III)
2个月前
已完结
Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic
4个月前
已完结
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