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40 积分 2025-12-01 加入
The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue
4个月前
已完结
Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins
4个月前
已完结
The dynamics of thermal denaturation of fish myosins
4个月前
已完结
Unfolding Domains in Smooth Muscle Myosin Rod
4个月前
已完结
Heat-induced gelation of myosin filaments
4个月前
已关闭
New recommendations for measuring collagen solubility
4个月前
已完结
The structural basis of water-holding in meat
5个月前
已关闭
Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a review
5个月前
已完结
On the water condition in pork meat
5个月前
已完结
Water distribution in porcine M. longissimus dorsi in relation to sensory properties
5个月前
已完结
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