Lv11
20 积分 2025-10-08 加入
Changes to tissue glutamine content, glutamine synthetase, and glu tamate dehydrogenase activities during ammonia and aerial exposure in Chinese loach ( Paramisgurnus dabryanus )
1小时前
求助中
Effect of Heat Processing on Quality of Pasteurized Oysters
2小时前
已完结
Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics
1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
1个月前
已完结
Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols
1个月前
已完结
Effects of Freeze-Thaw Cycles on Gel-Forming Ability and Protein Denaturation in Alaska Pollock Frozen Surimi
1个月前
已完结
Effects of vegetable oils on gel properties of surimi gels
1个月前
已完结
Temperature-dependent gelation of oyster protein: Structural insights and network formation mechanisms
1个月前
已完结
A novel EGCG-Histidine complex improves gelling and physicochemical properties of porcine myofibrillar proteins: Insight into underlying mechanisms
1个月前
已完结
Improvement of the rheological properties and freeze-thawing stability of Pickering emulsions filled emulsified surimi gels:Effects of the interfaces of surimi particles and konjac glucomannan
1个月前
已完结
皖公网安备34019202002308
