Lv3
300 积分 2024-11-27 加入
Effect of static magnetic field-assisted freezing at different temperatures on the structural and functional properties of pacific white shrimp (Litopenaeus vannamei) myofibrillar protein
2天前
已完结
Cellulose Nanofibers Prepared by TEMPO-Mediated Oxidation of Native Cellulose
2天前
已完结
The effects of magnetic fields on water molecular hydrogen bonds
2天前
已完结
The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties
3天前
求助中
Effects of nanowarming on water holding capacity, oxidation and protein conformation changes in jumbo squid (Dosidicus gigas) mantles
3天前
已完结
Effects of freezing on cell structure of fresh cellular food materials: A review
3天前
已完结
Cold-induced denaturation of muscle proteins in hairtail (Trichiurus lepturus) during storage: Physicochemical and label-free based proteomics analyses
3天前
已完结
The flesh texture of teleost fish: Characteristics and interventional strategies
3天前
已完结
LIQUID HOLDING CAPACITY AND INSTRUMENTAL AND SENSORY TEXTURE PROPERTIES OF HERRING (CLUPEA HARENGUS L.) RELATED TO BIOLOGICAL AND CHEMICAL PARAMETERS
3天前
已完结
Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin
3天前
已完结
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