Lv7
5005 积分 2022-02-24 加入
Enhancing the quality attributes of porcine myofibrillar proteins through low-frequency alternating magnetic field-assisted freezing
3个月前
已完结
Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast
11个月前
已完结
Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast
11个月前
已完结
Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid
11个月前
已完结
Modulation of proliferation and differentiation of C2C12 skeletal muscle cells by fatty acids
11个月前
已完结
Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies
1年前
已完结
Effects of Weak Oscillating Magnetic Fields on the Freezing of Pork Loin
1年前
已完结
Pork Freezing and Quality Improvement: The Effect of Immersion Freezing Assisted By Magnetic Field
1年前
已完结
Effects of combined ultrasound and low-temperature short-time heating pretreatment on proteases inactivation and textural quality of meat of yellow-feathered chickens
1年前
已完结
Insight into the effect of ultrasound treatment on the rheological properties of myofibrillar proteins based on the changes in their tertiary structure
1年前
已完结
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