Lv11
36 积分 2025-05-28 加入
Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi
35分钟前
已完结
Digestive characteristics and peptide release from wheat embryo proteins in vitro
7小时前
已完结
Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi
10天前
已完结
Effects of polysaccharides and soy protein isolate on the gel properties and molecular structure of squid (Dosidicus gigas) surimi
1个月前
已完结
Improved Method for Determining Food Protein Degree of Hydrolysis
2个月前
已完结
Systematic Analysis of Peptide Mapping and Structural and Functional Identification of Protein Hydrolysates Derived from Six Kinds of Livestock/Poultry Meats Based on Peptidomics
3个月前
已完结
Functional properties of a cross-linked soy protein-gelatin composite towards limited tryptic digestion of two extents
3个月前
已完结
Improved Method for Determining Food Protein Degree of Hydrolysis
4个月前
已完结
Improving Hydrophobicity of Collagen with Silica Nanoparticles: Probing a Noncovalent Approach
4个月前
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
4个月前
已完结
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