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36 积分 2025-08-24 加入
Substantial Improvement of Tryptic and Chymotryptic Hydrolysis of β-Lactoglobulin Pretreated with High Voltage Electrical Treatments
2天前
已完结
Peptide mapping of myosin light chains by high-performance liquid chromatography
3天前
已完结
Interaction of myofibrillar proteins and epigallocatechin gallate in the presence of transglutaminase in solutions
7天前
已完结
In vitro characterisation of tropomyosin from flower tail shrimp, Metapenaeus dobsoni and effect of hydrolysis on allergenicity of tropomyosin
10天前
已完结
Contribution of κ‐/ι‐carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration
27天前
已完结
In vitro characterisation of tropomyosin from flower tail shrimp, Metapenaeus dobsoni and effect of hydrolysis on allergenicity of tropomyosin
27天前
已完结
Improving the Pickering stabilizing ability of gum Arabic by hydrophobic modification in aqueous medium
1个月前
已完结
Effect of Squid Melanin-Free Ink and Pre-Emulsification on Properties and Stability of Surimi Gel Fortified with Seabass Oil during Refrigerated Storage
1个月前
已完结
Protein–peptide nutritional material prepared from surimi wash‐water using immobilized chymotrypsin–trypsin
1个月前
已完结
Regulation of rheological properties of soy protein isolate-beeswax based bigel inks for high-precision 3D printing
2个月前
已完结
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