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38 积分 2025-12-14 加入
DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION
1个月前
已完结
Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution:A review
1个月前
已完结
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties:protein structure and intermolecular interactions
1个月前
已完结
Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing
1个月前
已完结
Effects of polysaccharides on the solubilization of myofibrillar protein in aqueous solution: A comparative study
1个月前
已完结
Study on the mechanism of soy protein isolate and curdlan enhances quality of reduced salt myofibrillar protein gel: insights into water distribution, gel characteristics, and sodium release
1个月前
已完结
Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein
1个月前
已完结
Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions
1个月前
已完结
Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein
1个月前
已完结
Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating
2个月前
已完结
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