Lv12
30 积分 2025-06-26 加入
Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties
1小时前
待确认
Effect of pre-emulsified soy oil with soy protein isolate in frankfurters: A physical-chemical and Raman spectroscopy study
7小时前
已完结
Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze-thaw cycles
1天前
已完结
Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp
1个月前
已完结
Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure
1个月前
已完结
Synthesis and crystal structure of new dicopper(II) complexes having asymmetric N,N′-bis(substituted)oxamides with DNA/protein binding ability: In vitro anticancer activity and molecular docking studies
1个月前
已完结
Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products
2个月前
已完结
Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products
2个月前
已完结
Polyphenols Improve the Digestibility of Eel Myofibrillar Protein by Alleviating Oxidation Through Noncovalent Interaction
3个月前
已完结
Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions
3个月前
已完结
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