Lv31
246 积分 2025-03-21 加入
Ultrasound treatment can increase digestibility of myofibrillar protein of pork with modified atmosphere packaging
16天前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
16天前
已完结
Chemical sensor technology for detection of 3-monochloropropane-1,2-diol in foodstuffs
2个月前
已完结
Identification and Antioxidant Characterization of Caffeic Acid–Cysteine Adduct in Meat Products Supplemented with Dandelion Extract
2个月前
已完结
Rheology and microstructure of myofibrillar protein–plant lipid composite gels: Effect of emulsion droplet size and membrane type
3个月前
已完结
Curdlan modulates potato starch gelatinization and gelation: Mechanisms of interaction, structural enhancement, and texture improvement in hydrogel foods
4个月前
已完结
Role of secondary structures in the gelation of porcine myosin at different pH values
4个月前
已完结
Rheology and scaling relations in the LAOS regime during the sol-gel transition
4个月前
已完结
Covalent bonding between polyphenols and proteins: Synthesis of caffeic acid-cysteine and chlorogenic acid-cysteine adducts and their quantification in dairy beverages
4个月前
已完结
Thiol–Quinone Adduct Formation in Myofibrillar Proteins Detected by LC-MS
4个月前
已完结
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