Lv2
170 积分 2023-05-25 加入
Effect of pH treatment on egg white protein digestion and the peptidomics of their in vitro digests
10个月前
已完结
Evolution of the structure of meat protein particles at the oil–water interface facilitates the ultra-long storage stability of high internal pickering emulsion
10个月前
已完结
Soluble Aggregates of Myofibrillar Proteins Engineered by Gallic Acid: Colloidal Structure and Resistance to In Vitro Gastric Digestion
10个月前
已完结
Soluble nano-sized aggregates of Alaska pollock proteins engineered by the refolding process of pH-shifting
10个月前
已完结
Peptidomic analysis of digested products of surimi gels with different degrees of cross-linking: In vitro gastrointestinal digestion and absorption
10个月前
已完结
Emerging processing technologies for improved digestibility of muscle proteins
10个月前
已完结
Influence of hydrothermal treatment on the structural and digestive changes of actomyosin
10个月前
已完结
Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods
10个月前
已完结
Effect of pH treatment on egg white protein digestion and the peptidomics of their in vitro digests
10个月前
已完结
Structural Changes and Dynamic Rheological Properties of Sarcoplasmic Proteins Subjected to pH-Shift Method
10个月前
已完结
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