Lv61
2410 积分 2023-10-16 加入
Physicochemical stability and in vitro digestibility of goat milk affected by freeze-thaw cycles
10天前
已完结
Modification of Mung Bean Protein Isolate Structure and Functionality by Freeze-Thaw Process
12天前
已完结
Analysis of the influencing mechanism of the freeze–thawing cycles on in vitro chicken meat digestion based on protein structural changes
12天前
已完结
Effect of freezing-thawing treatment on the quality and structure of soymilk gels induced by different coagulants
12天前
已完结
Impact of freeze-thaw cycles on the structural and quality characteristics of soy protein gels with different 11S/7S protein ratios
12天前
已完结
Unveiling the structural and physico-chemical properties of glutenin macropolymer under frozen storage: Studies on experiments and molecular dynamics simulation
23天前
已完结
Study on moisture migration mechanism of dough during subfreezing storage
24天前
已完结
Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage
25天前
已完结
Changes in microstructure, quality and water distribution of golden pompano (Trachinotus ovatus) muscles subjected to magnetic field-assisted immersion freezing during long-term frozen storage
30天前
已完结
Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees
1个月前
已完结
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