Lv51
1384 积分 2024-05-15 加入
Myosin–pea globulin interactions: An insight into the structure formation in hybrid meat protein gels
2小时前
已完结
Thermal destabilization mechanisms of multi-component egg white protein blends: Selectively deficient aggregation behavior and analysis of gelation differences
2小时前
已完结
Computational identification of cathepsin B and L inhibitors and their role in modulating protein degradation and gelation of unwashed grass carp (Ctenopharyngodon idella) mince
23天前
已关闭
Effects of plant polyphenols on water-holding capacity and quality of frozen bighead carp (Hypophthalmichthys nobilis) fillets: insights from molecular docking
23天前
已完结
Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance
28天前
已完结
Monitoring early micro-oxidation under refrigeration: iron and oxidative markers predict quality loss in grass carp
2个月前
已完结
Impact of prick alternating electric field durations on protein degradation in refrigerated Lateolabrax maculatus fillets: Focusing on myofibrillar proteins and endogenous proteases
2个月前
已完结
Partial NaCl replacement with arginine during brining influences apoptosis and post-brining quality of grass carp fillets
2个月前
已完结
Endogenous proteases in the quality deterioration of fish products: From structural insights to texture modulation
2个月前
已完结
Effects of high hydrostatic pressure combined with enzymatic hydrolysis on the allergenicity, structural properties, and antigenic epitopes of soybean glycinin
3个月前
已完结
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