Lv3
210 积分 2024-11-16 加入
Effect of water on the structure and dynamics of choline chloride/glycerol eutectic systems
13天前
已完结
The Ice-Water Interface and Protein Stability: A Review
2个月前
已完结
Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation
2个月前
已完结
Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review
2个月前
已完结
Freezing-induced denaturation of myofibrillar proteins in frozen meat
2个月前
已完结
Research progress on quality deterioration mechanism and control technology of frozen muscle foods
2个月前
已完结
Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein
3个月前
已完结
Monitoring Protein Structural Changes and Hydration in Bovine Meat Tissue Due to Salt Substitutes by Fourier Transform Infrared (FTIR) Microspectroscopy
3个月前
已完结
Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification
3个月前
已完结
Evaluation of Rainbow Trout and Meagre Fillets as Novel Ready-To-Eat Products
5个月前
已完结
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