Lv712
4200 积分 2023-10-02 加入
Interaction mechanisms of κ-carrageenan, gum Arabic, xanthan gum, and sodium alginate with pork myofibrillar proteins: Impacts on heat-induced aggregation and in vitro digestive behaviors of proteins
2天前
已完结
Mechanism study of delaying thermal aggregation behavior of low-salt myosin by magnetic field pretreatment
9天前
已关闭
Modulating the gel properties of soy glycinin by crosslinking with tyrosinase
10天前
已完结
Towards understanding the interaction between ultrasound‐pretreated β‐lactoglobulin monomer with resveratrol
10天前
已完结
Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating
12天前
已完结
Food Gels: Gelling Process and New Applications
12天前
已完结
Effects of heat on meat proteins – Implications on structure and quality of meat products
12天前
已完结
Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscle
12天前
已完结
Gelation and microstructural properties of fish myofibrillar protein gels with the incorporation of l‐lysine and l‐arginine at low ionic strength
16天前
已完结
Insights into the construction of binary protein systems and exploration of gel properties: Effect of bee pupa powder on the gel properties of myofibrillar protein from Litopenaeus vannamei
22天前
已完结
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