Lv4
418 积分 2023-10-01 加入
Improved gel properties of Nemipterus virgatus myofibrillar protein emulsion gel by Konjac glucomannan incorporation: Insight into the modification of protein conformation
14天前
已完结
Effect of sodium alginate and egg white protein combinations on the functional properties and structures of chicken myofibrillar protein
14天前
已完结
Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins
14天前
已完结
Abelmoschus manihot gum improves the water retention capacity of low-salt myofibrillar protein gels: Perspective on aggregation behaviour and conformational changes during heating
14天前
已完结
Abelmoschus manihot gum improves the water retention capacity of low-salt myofibrillar protein gels: Perspective on aggregation behaviour and conformational changes during heating
14天前
已完结
The improved gel properties of myofibrillar protein under low salt condition by ultrasound-assisted sodium tripolyphosphate
14天前
已完结
Physicochemical and conformational changes of krill myofibrillar protein induced by two-stage thermal treatment and their relationship with muscle texture
14天前
已完结
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions
16天前
已完结
Construction of gel network based on soybean dietary fiber-sturgeon myofibrillar protein: Mechanism of influence in modification treatment on gel structure and properties
16天前
已完结
Comparative studies on microbial transglutaminase, complex phosphate and fructooligosaccharide interacts with myofibrillar proteins: Improvement of the quality and flavor of silver carp surimi
16天前
已完结
皖公网安备34019202002308
