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570 积分 2025-01-05 加入
人美心善脑子不好使
Structural Evaluation of Myofibrillar Proteins during Processing of Cantonese Sausage by Raman Spectroscopy
16天前
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
20天前
已完结
Effects of Flammulina velutipes powder on the emulsion properties of chicken myofibrillar protein under low-salt conditions
24天前
已完结
Low salt protein-based emulsion: Health and quality win-win challenge
1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
1个月前
已完结
A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels
1个月前
已完结
Fabrication and characterization of edible Pickering emulsion stabilized by donkey myofibrillar protein
2个月前
已完结
Fabrication and characterization of edible Pickering emulsion stabilized by donkey myofibrillar protein
2个月前
已完结
Exposure of hydrophobic groups affected the thermal aggregation of myosin based on experimental and molecular dynamics simulation
2个月前
已完结
Alkaline pH-dependent thermal aggregation of chicken breast myosin: formation of soluble aggregates
2个月前
已完结
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