Lv3
230 积分 2024-09-16 加入
Effects of exogenous substances on the characteristics of low-salt tilapia surimi gel
12小时前
待确认
Co-extraction of soy protein and polysaccharide with lipid-lowering activity: Characterization of functional property, nutritional property and colonic fermentation property through a metabolomics approach
15天前
已完结
Oxidative stability of iron fortified goat and cow milk and their peptide isolates
15天前
已完结
Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels
1个月前
已完结
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: protein structure and intermolecular interactions
1个月前
已完结
Research advances of molecular docking and molecular dynamic simulation in recognizing interaction between muscle proteins and exogenous additives
1个月前
已完结
The Biosynthesis and Applications of Protein Lipidation
2个月前
已完结
Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration
2个月前
已完结
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: protein structure and intermolecular interactions
2个月前
已完结
Insight into the mechanism of setting temperature and time on gel properties of Solenocera crassicornis surimi
2个月前
已完结
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