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1260 积分 2025-11-10 加入
Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study
4天前
已完结
Nonthermal Processes for Shelf-Life Extension of Seafoods: A Revisit
4天前
已完结
Redox Proteomic Analysis Reveals Microwave-Induced Oxidation Modifications of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix)
4天前
已完结
Heat induced gelling properties of actomyosin: effect of tropomyosin and troponin
5天前
已完结
The interaction mechanism of different ionic polysaccharides with myofibrillar protein and its contribution to the heat‐induced gels
5天前
已完结
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