Lv54
1420 积分 2026-01-23 加入
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions
4个月前
已完结
Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers
6个月前
已关闭
Unlocking sesame protein potential: Production and functional characteristics of sesame protein via cold plasma-assisted extraction
6个月前
已完结
A strategy for regulating conformational of mulberry leaf protein based on cold plasma modification: Implications for foaming and interfacial properties
6个月前
已完结
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