Lv74
3800 积分 2023-10-02 加入
Molecular forces study and microstructure and gelling properties of smooth hound protein gels prepared by heat-induced gelation process: Effect of pH variation on textural and functional properties
2天前
求助中
Protective effects and molecular mechanisms of Litopenaeus vannamei treated with L-arginine/ -lysine against myofibrillar proteins oxidation and quality degradation during freeze-thaw cycles
6天前
已完结
A Study on the Effect of Surface Lysine to Arginine Mutagenesis on Protein Stability and Structure Using Green Fluorescent Protein
8天前
已完结
Analysis of Ligand-Bound Water Molecules in High-Resolution Crystal Structures of Protein−Ligand Complexes
8天前
已完结
Comparison of the Cryoprotective Effects of Trehalose, Alginate, and Its Oligosaccharides on Peeled Shrimp (Litopenaeus Vannamei) During Frozen Storage
9天前
已完结
Effects of L-Arginine on Physicochemical and Sensory Characteristics of Pork Sausage
9天前
已关闭
Phase behavior and synergistic gelation of scallop (Patinopecten yessoensis) male gonad hydrolysates and gellan gum driven by pH
10天前
已完结
Modification of functionalities and in vitro digestibility of clam Mactra chinensis powder upon ultrasound treatment
11天前
已完结
3D printing surimi enhanced by surface crosslinking based on dry-spraying transglutaminase, and its application in dysphagia diets
13天前
已完结
Molecular spectroscopy to assess protein structures within cereal systems
18天前
已关闭
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