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46 积分 2025-05-28 加入
Improved Method for Determining Food Protein Degree of Hydrolysis
15天前
已完结
Improving Hydrophobicity of Collagen with Silica Nanoparticles: Probing a Noncovalent Approach
24天前
已完结
In Vitro Pepsin Digestion Characteristics of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels with Different Degrees of Cross-Linking Induced by Setting Time and Microbial Transglutaminase
1个月前
已完结
Digestibility of glycated milk proteins and the peptidomics of their in vitro digests
1个月前
已完结
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
2个月前
已完结
Isolation and Characterization of Collagen from the Body Wall of Sea Cucumber Stichopus monotuberculatus
2个月前
已完结
Modulating peppermint oil flavor release properties of emulsion-filled protein gels: Impact of cross-linking method and matrix composition
2个月前
已完结
Comparative investigation of various modification methods on Trachypenaeus Curvirostris surimi gel: Gelling properties, rheological behaviors and structure characteristics
4个月前
已完结
Regulatory mechanism of ι-carrageenan oligosaccharides in coordination with calcium ions on the thermal gelation of sea cucumber collagen
4个月前
已完结
Chemical Interactions of Nonmuscle Proteins in the Network of Sardine (Sardina pilchardus) Muscle Gels
7个月前
已完结
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