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20 积分 2025-06-26 加入
Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp
34分钟前
待确认
Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure
3小时前
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
3天前
已完结
Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products
19天前
已完结
Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products
1个月前
已完结
Polyphenols Improve the Digestibility of Eel Myofibrillar Protein by Alleviating Oxidation Through Noncovalent Interaction
1个月前
已完结
Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions
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
1个月前
已完结
Fish Gelatin Nanoparticles: An Effective Carrier for Curcumin Delivery
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
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