木雨洛
Lv5
980 积分
2022-09-06 加入
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Processing technology, principle, and nutritional characteristics of preserved eggs: A review
8天前
已完结
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Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation
8天前
已完结
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The effects of pressure-based processing technologies on protein oxidation
9天前
已完结
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Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products
10天前
已完结
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Study on peanut protein oxidation and metabolomics/proteomics analysis of peanut response under hypoxic/re-aeration storage
1个月前
已完结
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Oxidation affects pH buffering capacity of myofibrillar proteins via modification of histidine residue and structure of myofibrillar proteins
1个月前
已完结
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Mechanism of plasma-activated water promoting the heat-induced aggregation of myofibrillar protein from silver carp (Aristichthys Nobilis)
1个月前
已完结
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Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage
2个月前
已完结
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Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage
2个月前
已完结
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Recent advances of ultrasound-assisted technology on aquatic protein processing: Extraction, modification, and freezing/thawing-induced oxidation
3个月前
已完结