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1840 积分 2024-07-17 加入
Contribution of ultrasound‐assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement
11小时前
已完结
Structural and functional modification of food proteins by high power ultrasound and its application in meat processing
1天前
已完结
Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods
11天前
已完结
DNA-free genome editing in plants with preassembled CRISPR-Cas9 ribonucleoproteins
13天前
已完结
On the mechanism of water holding in meat: The swelling and shrinking of myofibrils
25天前
已完结
Ultrasonically Engineered Probiotic Particles as the Sole Stabilizer for Fucoxanthin-Loaded High Internal Phase Pickering Emulsions: Stability and Functional Study
27天前
已完结
Engineered geminivirus replicons enable rapid in planta directed evolution
1个月前
已完结
Efficient genome editing of rubber tree (hevea brasiliensis) protoplasts using CRISPR/Cas9 ribonucleoproteins
1个月前
已完结
Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach
1个月前
已完结
Diffusion of Nitrite and Nitrate Salts in Pork Tissue in the Presence of Sodium Chloride
1个月前
已完结
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