Lv5
910 积分 2024-02-26 加入
Seasonal variations in the channel catfish (Ictalurus punctatus): Nutritional composition, texture, and physicochemical properties of myofibrillar protein
3小时前
已完结
Improvement of oxidized myofibrillar protein gel properties by black rice extract
4小时前
已完结
Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment
4小时前
已完结
Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formation
4小时前
已完结
Structural and rheology properties of pea protein isolate‐stabilised emulsion gel: Effect of crosslinking with transglutaminase
4小时前
已完结
Role of partial replacement of NaCl by KCl combined with other components on structure and gel properties of porcine myofibrillar protein
4小时前
已完结
Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state
4小时前
已完结
Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties
2天前
已完结
Interfacial rheology of alkali pH-shifted myofibrillar protein at O/W interface and impact of Tween 20 displacement
2天前
已完结
Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics
2天前
已完结
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