Lv4
466 积分 2025-04-19 加入
The effect of egg white protein and β-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage
18小时前
已完结
Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage
18小时前
已完结
Cryoprotective effect of trehalose on myofibrillar protein of snakehead fish (Channa argus) during freeze–thaw cycles
19小时前
已完结
Thermodynamic Modeling and Experimental Data Reveal That Sugars Stabilize Proteins According to an Excluded Volume Mechanism
20小时前
已完结
β-Cyclodextrin preventing protein aggregation in foam fractionation of bovine serum albumin
20小时前
已完结
Cryoprotective Effects of Carrageenan on Pre-prepared Gel of Minced Shrimp (Litopenaeus Vannamei) During Frozen Storage
1天前
已完结
The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus
1天前
已完结
Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp (Litopenaeus vannamei) during long-term frozen storage
1天前
已完结
Cyclodextrins, from molecules to applications
1天前
已完结
Discovering the mechanics of artificial and real meat
12天前
已完结
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