Lv3
390 积分 2025-07-19 加入
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
2天前
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
2天前
已完结
Light wavelengths that induce oxidation of oxymyoglobin in meat
1个月前
已关闭
Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality
1个月前
已完结
Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality
1个月前
已关闭
Dityrosine cross-linking and its potential roles in Alzheimer’s disease
3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
3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
3个月前
已完结
Biophysical cues of edible microcarrier scaffolds regulate muscle satellite cell behavior and nutrient deposition in Larimichthys crocea
4个月前
已完结
Structural Changes and Molecular Mechanisms of Myosin Induced by Oxidative Modification With Malondialdehyde
4个月前
已完结
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