Lv7165
3380 积分 2024-07-26 加入
Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices
2个月前
已完结
Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein
2个月前
已完结
Comparison of sensory qualities in eggs from three breeds based on electronic sensory evaluations
3个月前
已完结
Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts
6个月前
已完结
Modification of emulsifying properties of mussel myofibrillar proteins by high-intensity ultrasonication treatment and the stability of O/W emulsion
6个月前
已完结
Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts
6个月前
已完结
Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein
6个月前
已完结
Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman amide I band
7个月前
已完结
Conjugated safflower seed oil and its oleogels stabilization properties: Thermodynamic properties, rheology, oxidative stability
9个月前
已完结
UV irradiation improved gel properties and chill‐stored stability of surimi gel
9个月前
已完结
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