Lv610
2310 积分 2024-09-17 加入
Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake
3小时前
已完结
Evaluation and relationship analysis of pea protein on structure and heat‐induced gel performance of myofibrillar protein
9小时前
已完结
Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives
5天前
已完结
Effects of three edible mushroom polysaccharides on the freeze-thaw stability of silver carp (Hypophthalmichthys molitrix) surimi gels: Water retention, gel quality, and structural properties
6天前
已完结
Effects of Astragalus polysaccharides on the heat-induced gel properties and structural changes of myofibrillar proteins in low-salt concentration and its application in luncheon meat
10天前
已关闭
Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved
10天前
已完结
Effect of ultrasound treatment on the oxidation and conformational structure of myofibrillar protein of beef marinated in red sour soup
14天前
已完结
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation
14天前
已完结
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing
1个月前
已完结
Towards more sustainable surimi gels: Deciphering the hybrid gelation of myofibrillar/plant proteins
1个月前
已完结
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