Lv11
58 积分 2025-05-13 加入
Polyphenols Weaken Pea Protein Gel by Formation of Large Aggregates with Diminished Noncovalent Interactions
2小时前
待确认
Experimental and molecular dynamics simulation research on compound dust suppressant based on locust bean gum
4个月前
已完结
Effects of quercetin on the gel properties of pork myofibrillar proteins and related changes in protein conformation
5个月前
已完结
Interaction and action mechanism of quercetin and myofibrillar protein and its effects on the quality of cured meat
5个月前
已完结
Dynamic rheological measurements on heat-induced myosin gels: Effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate
7个月前
已完结
Covalent and non‐covalent interaction of myofibrillar protein and cyanidin‐3‐O‐glucoside: focus on structure, binding sites and in vitro digestion properties
10个月前
已完结
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