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Balancing the modulation of soy protein structure to achieve improved texture and reduced antigenicity in soy yogurt: A practical approach of proteolytic pretreatment and lactic acid bacteria fermentation
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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
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Mono-, di- and tri-valent ion induced protein gelation: Small-angle neutron scattering study
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Elucidating the influence of electrostatic force on the re-arrangement of H-bonds of protein polymers in the presence of salts
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Salt Effects on Hydrophobic Interaction and Charge Screening in the Folding of a Negatively Charged Peptide to a Coiled Coil (Leucine Zipper)
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Substituting sodium by various metal ions affects the cathepsins activity and proteolysis in dry-cured pork butts
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Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties
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Effect of salting on the water migration, physicochemical and textural characteristics, and microstructure of quail eggs
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Investigating the causes of yolk mudding during storage of salted eggs: Water migration accelerates protein and lipid oxidation
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Mechanisms of partial replacement of table salt with potassium and calcium salts on yolk gel formation in salted duck eggs
2个月前
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