Lv7
3570 积分 2023-10-02 加入
The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties
1天前
已完结
L-proline: a highly effective cryoprotectant for mouse oocyte vitrification
6天前
已完结
Formation of Odorants in Maillard Model Systems Based on l-Proline as Affected by pH
6天前
已完结
Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels
7天前
已完结
Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field
9天前
已完结
Determining the drying degree and quality of chicken jerky by LF-NMR
11天前
已完结
Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure
11天前
已完结
Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR
11天前
已完结
Multi-spectroscopies and molecular simulation insights into the interaction mechanism of bovine serum albumin and syringaldehyde
1个月前
已完结
Study of Ca2+-ATPase Activity and Solubility in the Whole Kuruma Prawn (Marsupenaeus japonicus) Meat During Heating: Based on the Kinetics Analysis of Myofibril Protein Thermal Denaturation
2个月前
已完结
皖公网安备34019202002308
