Lv11
58 积分 2025-12-26 加入
Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives
7小时前
已完结
Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation
3个月前
已完结
Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein
3个月前
已完结
Effects of Flammulina velutipes powder on the emulsion properties of chicken myofibrillar protein under low‐salt conditions
3个月前
已完结
Enhancing porcine myofibrillar protein properties via twin-screw extrusion-modified Stropharia rugosoannulata mushroom: Gelation, structure, and in vitro digestibility
3个月前
已完结
A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers
3个月前
已完结
Mechanistic insights into combined effects of continuous microwave heating and tremella powder addition on physiochemical properties of Nemipterus virgatus surimi gel
3个月前
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
3个月前
已完结
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