Lv41
490 积分 2023-10-14 加入
Effects of blackberry (Rubus spp.) polysaccharide on the structure and thermal behavior of the myofibrillar protein of chicken breast meat
6小时前
已完结
The determination of aggregation size on the emulsion properties of myofibrillar protein
21天前
已完结
Toxicity Alleviation of Carbon Dots from Roast Beef after the Formation of Protein Coronas with Human Serum Albumin
1个月前
已完结
Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods
1个月前
已完结
Exposure of hydrophobic groups affected the thermal aggregation of myosin based on experimental and molecular dynamics simulation
2个月前
已完结
Effect of polyphenol-hydrocolloids interaction on protein oxidation, structure and water distribution properties of thermally processed meat
2个月前
已完结
Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins
2个月前
已完结
“Rigid” structure is a key determinant for the low digestibility of myoglobin
2个月前
已完结
Analysis of the influencing mechanism of the freeze–thawing cycles on in vitro chicken meat digestion based on protein structural changes
2个月前
已完结
Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions
1年前
已完结
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