Lv5
1230 积分 2025-10-28 加入
Prediction of total volatile basic nitrogen (TVB-N) content of chilled beef for freshness evaluation by using viscoelasticity based on airflow and laser technique
1个月前
已完结
Comparison of the low-frequency magnetic field effects on bacteria Escherichia coli, Leclercia adecarboxylata and Staphylococcus aureus
1个月前
已完结
Protein degradation and structure changes of beef muscle during superchilled storage
1个月前
已完结
An overview of the functional properties of egg white proteins and their application in the food industry
7个月前
已完结
Modification of functional properties of egg‐white proteins
7个月前
已完结
Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels
7个月前
已完结
Ions-regulated aggregation kinetics for egg white protein: A promising formulation with controlled gelation and rheological properties
7个月前
已完结
Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics
7个月前
已完结
Interactions between soy protein fractions and egg proteins at the air–water interface: Implications for foaming and egg protein substitution
7个月前
已完结
Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation
7个月前
已完结
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