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170 积分 2025-03-21 加入
Rheology and microstructure of myofibrillar protein–plant lipid composite gels: Effect of emulsion droplet size and membrane type
19天前
已完结
Curdlan modulates potato starch gelatinization and gelation: Mechanisms of interaction, structural enhancement, and texture improvement in hydrogel foods
29天前
已完结
Role of secondary structures in the gelation of porcine myosin at different pH values
1个月前
已完结
Rheology and scaling relations in the LAOS regime during the sol-gel transition
1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
1个月前
已完结
Thiol–Quinone Adduct Formation in Myofibrillar Proteins Detected by LC-MS
1个月前
已完结
Synergistic Effects of Thiols and Amines on Antiradical Efficiency of Protocatechuic Acid
1个月前
已完结
Oxidation of caffeic acid in the presence of l-cysteine: isolation of 2-S-cysteinylcaffeic acid and evaluation of its antioxidant properties
1个月前
已完结
Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic
1个月前
已完结
Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products
3个月前
已完结
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