Lv42
594 积分 2025-07-07 加入
The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitro
28天前
已完结
Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation
2个月前
已完结
Extraction of proteins from brewer's spent grain using ultrasound and alkaline hydrogen peroxide: Impact on extraction yield, structural and techno-functional properties
2个月前
已关闭
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation
2个月前
已完结
Mechanistic insights into the synergistic effects of catechin and l-lysine on the myofibrillar protein structure and gelation under low-sodium oxidative stress
2个月前
已完结
Modification of low-salt myofibrillar protein using combined ultrasound pre-treatment and konjac glucomannan for improving gelling properties: Intermolecular interaction and filling effect
3个月前
已完结
How multi-frequency ultrasonication treatment affects the conformational performances, oxidation, emulsification, and gel characteristics: A case study on beef myofibrillar protein
4个月前
已完结
Effects of heat treatment on the binding between the key aroma-active compounds in Zanthoxylum bungeanum oil and pork myofibrillar proteins (MPs)
4个月前
已完结
Tailoring the structure and function of soy protein isolate hydrogels via cinnamaldehyde cross-linking: from molecular interactions to gel characteristics
4个月前
已关闭
Solubility and interfacial behavior of myofibrillar proteins modulated by pH-shifting and microfluidization
4个月前
已完结
皖公网安备34019202002308
