Lv3
390 积分 2025-07-19 加入
Insight into the mechanism of the decrease in mechanical strength and water-holding capacity of gels made from oxidized gelatin
1个月前
已完结
Oxidative characteristics and gel properties of porcine myofibrillar proteins affected by l ‐lysine and l ‐histidine in a dose‐dependent manner at a low and high salt concentration
1个月前
已完结
Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine myofibrillar proteins
1个月前
已完结
Light wavelengths that induce oxidation of oxymyoglobin in meat
3个月前
已关闭
Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality
3个月前
已完结
Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality
3个月前
已关闭
Dityrosine cross-linking and its potential roles in Alzheimer’s disease
4个月前
已关闭
Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective
4个月前
已完结
Effects of sodium carboxymethyl cellulose-tea polyphenols ice coating on the quality degradation of frozen-thawed beef due to changes in protein structure and fat and protein oxidation
4个月前
已完结
Biophysical cues of edible microcarrier scaffolds regulate muscle satellite cell behavior and nutrient deposition in Larimichthys crocea
6个月前
已完结
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