Lv54
830 积分 2024-10-04 加入
Fluctuated low temperature combined with high-humidity thawing to retain the physicochemical properties and structure of myofibrillar proteins from porcine longissimus dorsi
3天前
已完结
Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks
3天前
已完结
Trehalose substitution for sucrose improves freeze-thaw stability of Penaeus vannamei surimi: Focus on molecular interactions and cross-linking properties
1个月前
已关闭
Impact of the magnetic field‐assisted freezing on the moisture content, water migration degree, microstructure, fractal dimension, and the quality of the frozen tilapia
1个月前
已完结
Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan
1个月前
已完结
Low frequency magnetic fields modification on hydrogen peroxide oxidized myoglobin-isolate and mechanisms underlying the chain reaction process
1个月前
已完结
Physical-chemical, water distribution and protein conformation of reduced-fat frankfurters with Artemisia sphaerocephala Krasch gum to substitute pork back fat
1个月前
已完结
Determination of thiram by a peptide-Cu mimetic enzyme with peroxidase-like activity
1个月前
已关闭
Mechanistic insights into structural evolution of goji berry (Lycium barbarum L.) during pulsed vacuum drying procedure via moisture migration and cell wall polysaccharide transformations
1个月前
已完结
Effects of atmospheric pressure plasma jet on the conformation and physicochemical properties of myofibrillar proteins from king prawn (Litopenaeus vannamei)
2个月前
已完结
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