Lv1
38 积分 2024-08-15 加入
Improvement of Myofibrillar Protein Gel Properties After Freezing–Thawing by Magnesium Ions and Sorbitol: Synergistic Effects of Ionic Bridges and Hydrogen Bonds RESEARCH Published: 23 April 2025 Volume 18, pages 6621–6633, (2025) Cite this article Save article
18天前
已完结
Mono-, di- and tri-valent ion induced protein gelation: Small-angle neutron scattering study
18天前
已关闭
Elucidating the influence of electrostatic force on the re-arrangement of H-bonds of protein polymers in the presence of salts
18天前
已完结
Salt Effects on Hydrophobic Interaction and Charge Screening in the Folding of a Negatively Charged Peptide to a Coiled Coil (Leucine Zipper)
18天前
已完结
Substituting sodium by various metal ions affects the cathepsins activity and proteolysis in dry-cured pork butts
20天前
已关闭
Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties
20天前
已关闭
Effect of salting on the water migration, physicochemical and textural characteristics, and microstructure of quail eggs
25天前
已完结
Investigating the causes of yolk mudding during storage of salted eggs: Water migration accelerates protein and lipid oxidation
25天前
已完结
Mechanisms of partial replacement of table salt with potassium and calcium salts on yolk gel formation in salted duck eggs
25天前
已完结
Effect of non‑sodium salt substitution on the coagulation behavior of egg yolk: Analyzing egg yolk, plasma, and granule components during pickling
25天前
已完结
皖公网安备34019202002308
