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50 积分 2024-07-19 加入
Review for "Effects of salt‐induced changes in protein network structure on the properties of surimi gels: Computer simulation and digestion study"
3个月前
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Influence of combined salt concentration and low-frequency ultrasound on physicochemical and antioxidant properties of silver carp myofibrillar protein
3个月前
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Plant protein and animal protein‐based Pickering emulsion: A review of preparation and modification methods
3个月前
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Globular proteins as Pickering emulsion stabilizers: particles or surfactants?
3个月前
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The influence of pH and monovalent/divalent cations on the structural and physicochemical properties of myofibrillar protein from silver carp
3个月前
已完结
Tuning oxidative stability and digestibility of frozen myofibrillar protein: A combined magnetic field and pH-shifting approach
3个月前
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Functional and physicochemical properties of protein from giant squid ( Dosidicus gigas ) extracted using foam‐aided pH‐shift processing
3个月前
已完结
The influence of pH-ultrasonic-induced myofibrillar protein conformation of Penaeus vannamei (Litopenaeus vannamei) on emulsification and digestion characteristics of fish oil oleogel-based emulsions
3个月前
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Synergistic effect of high-intensity ultrasound and pH-shifting on the functionalities of chicken wooden breast myofibrillar protein: Reveal the mechanism of protein structure change
3个月前
已完结
Improving the functional properties of frozen pork myofibrillar protein: A synergistic approach combining magnetic field and pH-shifting
3个月前
已完结
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