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20 积分 2024-07-15 加入
Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis
6个月前
已完结
Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef
6个月前
已完结
Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties
6个月前
已完结
Mechanistic insights into gel quality changes in pork batters induced by ultrasound: From myofibrillar protein aggregation to conformation
9个月前
已完结
Synergistic ultrasound and oat β-glucan treatment improves structural conformation and gelation behavior of skipjack tuna myofibrillar protein
9个月前
已完结
Synergistic ultrasound and oat β-glucan treatment improves structural conformation and gelation behavior of skipjack tuna myofibrillar protein
9个月前
已完结
Synergistic ultrasound and oat β-glucan treatment improves structural conformation and gelation behavior of skipjack tuna myofibrillar protein
9个月前
已关闭
Dietary rutin improves the meat quality of cold-stressed chicken breasts by improving the oxidative stability and gelation properties of myofibrillar proteins
1年前
已完结
Cyclodextrin induces synergistic cryoprotection with carrageenan oligosaccharide against myofibrillar protein denaturation during fluctuated frozen storage
1年前
已完结
L-histidine-assisted ultrasound improved physicochemical properties of myofibrillar proteins under reduced-salt condition - Investigation of underlying mechanisms
1年前
已完结
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