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262 积分 2024-07-31 加入
Effects of three polyphenols on the gel properties and structures of goose myofibrillar protein
8分钟前
已完结
Effect of plant polysaccharides on the conformation and gel properties of the Eugenol–Myofibrillar protein complex
16分钟前
已完结
Ultra-high pressure treatment improves the gel properties of Lentinan edodes polysaccharides-chicken myofibrillar protein composite
50分钟前
已完结
Physical properties and structural modifications of myofibrillar gel prepared with Lycium barbarum polysaccharide under low-salt conditions and its application in Frankfurter sausage production
1小时前
已完结
The interplay of muscle and pea proteins in low-salt gels: An insight into in situ structure formation in hybrid meat alternatives
5小时前
已完结
Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges
5小时前
已完结
Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism
6小时前
已完结
Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems
6小时前
已完结
Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review
7小时前
已完结
Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy
7小时前
已完结
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