Lv4
754 积分 2025-07-07 加入
In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KCl
3天前
已完结
Soluble Aggregates of Myofibrillar Proteins Engineered by Gallic Acid: Colloidal Structure and Resistance to In Vitro Gastric Digestion
3个月前
已完结
The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins
3个月前
已完结
Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions
3个月前
已完结
Effects of heat treatment on physicochemical and microstructure properties of myofibrillar proteins combined with glucose and cellulose nanofibers
3个月前
已完结
The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitro
5个月前
已完结
Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation
6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
6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
6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
7个月前
已完结
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