Lv4
484 积分 2025-06-06 加入
Ultrasound‐assisted phosphorylation of goose myofibrillar proteins: improving protein structure and functional properties
8个月前
已完结
Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel
8个月前
已完结
Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish
8个月前
已完结
Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods
8个月前
已完结
High‐Entropy Lanthanide‐Organic Framework as an Efficient Heterogeneous Catalyst for Cycloaddition of CO2 with Epoxides and Knoevenagel Condensation
8个月前
已完结
High‐Entropy Lanthanide‐Organic Framework as an Efficient Heterogeneous Catalyst for Cycloaddition of CO2 with Epoxides and Knoevenagel Condensation
8个月前
已完结
Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells
9个月前
已完结
Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice
9个月前
已完结
Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions
9个月前
已完结
Enhancing the freezing tolerance of beef meat by inulin impregnation under different freezing and thawing conditions
9个月前
已完结
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