Lv52
1070 积分 2025-01-05 加入
人美心善脑子不好使
Characteristics and potential application of myofibrillar protein from golden threadfin bream (Nemipterus virgatus) complexed with chitosan
1个月前
已完结
Fabrication, characterization and emulsifying properties of myofibrillar protein-chitosan complexes in acidic conditions
1个月前
已完结
Konjac Glucomannan (KGM), Deacetylated KGM (Da-KGM), and Degraded KGM Derivatives: A Special Focus on Colloidal Nutrition
1个月前
已完结
The interaction mechanism of different ionic polysaccharides with myofibrillar protein and its contribution to the heat-induced gels
1个月前
已完结
Interaction mechanisms of κ-carrageenan, gum Arabic, xanthan gum, and sodium alginate with pork myofibrillar proteins: Impacts on heat-induced aggregation and in vitro digestive behaviors of proteins
1个月前
已完结
Structural Evaluation of Myofibrillar Proteins during Processing of Cantonese Sausage by Raman Spectroscopy
2个月前
已完结
Construction of myofibrillar protein-based Pickering emulsion for grass carp (Ctenopharyngodon idellus) based on interfacial self-assembly of spice aldehyde molecules: Mechanism and application of imine reaction-stabilized emulsion
2个月前
已完结
Effects of Flammulina velutipes powder on the emulsion properties of chicken myofibrillar protein under low-salt conditions
2个月前
已完结
Low salt protein-based emulsion: Health and quality win-win challenge
3个月前
已完结
Improved emulsifying properties of water-soluble myofibrillar proteins at acidic pH conditions: Emphasizing pH-regulated electrostatic interactions with chitosan
3个月前
已完结
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