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40 积分 2025-06-26 加入
Texture is a sensory property
1个月前
已完结
Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles
1个月前
已完结
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
6个月前
已完结
Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications
6个月前
已完结
Material, antibacterial and anticancer properties of natural polyphenols incorporated soy protein isolate: A review
6个月前
已完结
Dual decoration of quinoa protein isolate by different dietary polyphenols with covalent and noncovalent approaches: Structure characterization, conformational changes and functional properties
6个月前
已完结
Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products
6个月前
已完结
Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification
6个月前
已完结
A review on protein–phenolic interactions and associated changes
6个月前
已完结
The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi
6个月前
已完结
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