Lv31
352 积分 2025-06-21 加入
A novel strategy for quick-freezing/thawing of typical raw meat based on magnetic field and high voltage electrostatic field
19分钟前
已完结
Study the stability mechanism of Nano freezing-thawing on myofibrillar proteins in Atlantic salmon
6小时前
已完结
The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties
6小时前
求助中
Investigating the mechanisms behind magnetic field effects on shrimp myofibrillar protein conformation and functionality
6小时前
已完结
Influence of Magnetic Field‐Assisted Thawing on the Physicochemical Properties and Flavor of Pre‐Cooked Crab Meat
9小时前
已完结
A novel strategy for quick-freezing/thawing of typical raw meat based on magnetic field and high voltage electrostatic field
9小时前
已完结
Effect of static magnetic field-assisted repeated freezing and thawing on quality characteristics, microstructure, and myofibrillar protein properties of lamb meat
13小时前
已完结
Preliminary investigation on the mechanism of electromagnetic coupling to reduce thawing loss of frozen beef
13小时前
已完结
Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks
3天前
已完结
Effects of static magnetic field (SMF) and alternating magnetic field (AMF) assisted freezing on the microstructure and protein properties of channel catfish (Ictalurus punctatus) fillet
3天前
已完结
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