Lv1
40 积分 2025-10-08 加入
Gelation and microstructural properties of fish myofibrillar protein gels with the incorporation of l‐lysine and l‐arginine at low ionic strength
5个月前
已完结
Instrumental method for International Dysphagia Diet Standardisation Initiative's (IDDSI) standard fork pressure test
5个月前
已完结
Synergistic effects of partially purified transglutaminase from Asian seabass liver and plant protein isolates on gelation, cross-linking, molecular interactions and rheological properties of sardine surimi proteins
5个月前
已完结
Biochemical properties of transglutaminases from fish and shellfish
5个月前
已关闭
Changes to tissue glutamine content, glutamine synthetase, and glu tamate dehydrogenase activities during ammonia and aerial exposure in Chinese loach ( Paramisgurnus dabryanus )
5个月前
已关闭
Effect of Heat Processing on Quality of Pasteurized Oysters
5个月前
已完结
Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics
6个月前
已完结
The influence mechanism of pH and polyphenol structures on the formation, structure, and digestibility of pea starch-polyphenol complexes via high-pressure homogenization
6个月前
已完结
Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols
6个月前
已完结
Effects of Freeze-Thaw Cycles on Gel-Forming Ability and Protein Denaturation in Alaska Pollock Frozen Surimi
6个月前
已完结
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