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40 积分 2025-07-29 加入
Optimizing gelation properties of mixed meat myofibrillar proteins: investigating the effects of different proportions of beef, pork and chicken on physicochemical, structural and gelation properties
8小时前
已完结
Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure
2天前
已完结
Effects of pre-conditioning combined with innovative grilling processes on myofibrillar protein microstructure, volatilome shifting, and heterocyclic amine formation in duck meat
9天前
已关闭
Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties
16天前
已完结
Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages
16天前
已完结
Toward single-molecule protein sequencing using nanopores
22天前
已完结
Nanopore-Based Protein Identification
4个月前
已完结
The Size Flexibility of Ferritin Nanocage Opens a New Way to Prepare Nanomaterials
6个月前
已完结
Nanopore-based technologies beyond DNA sequencing
6个月前
已完结
Bottom-up fabrication of a proteasome–nanopore that unravels and processes single proteins
6个月前
已完结
Experimental determination of the mechanical and hydrolytic properties of chitosan/rice husk ash composite membranes
6个月前
已采纳
Vitamin D deficiency and its potential associations on the health status of older patients with chronic obstructive pulmonary disease in rural Crete, Greece: A cross-sectional study
6个月前
已采纳
Experimental determination of the mechanical and hydrolytic properties of chitosan/rice husk ash composite membranes
6个月前
已撤回
Response of fragrant pear quality and water productivity to lateral depth and irrigation amount
8个月前
已采纳
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