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190 积分 2024-12-10 加入
Effect of chitosan on thermal gelling properties of pork myofibrillar protein and its mechanism
2个月前
已完结
Effect of protein–polyphenol interactions on the structural and digestive properties of pork myofibrillar proteins
2个月前
已关闭
Polysaccharides extracted from pistachio external hull: Characterization, antioxidant activity and potential application on meat as preservative
2个月前
已完结
Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive review
2个月前
已完结
Inhibitory effects of polysaccharides of various sources on 2-amino-3,8-dimethylimidazole[4,5-f] quinoxaline (MeIQx) in roasted beef patties
2个月前
已完结
Investigation of the repairing effects and mechanisms of Polygonatum Odoratum polysaccharides on myofibrillar protein gelation under hydroxyl radical-induced oxidative stress
3个月前
已完结
Enhancement of the gelling properties of Aristichthys nobilis: Insights into intermolecular interactions between okra polysaccharide and myofibrillar protein
3个月前
已完结
Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive review
3个月前
已完结
Dandelion polysaccharide suppresses lipid oxidation in Antarctic krill (Euphausia superba)
5个月前
已完结
Effects of Toona sinensis seed polyphenols on pork myofibrillar protein oxidative modification, structure and physicochemical properties
6个月前
已完结
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