Lv4
452 积分 2024-12-10 加入
Effects of heat treatment on the binding between the key aroma-active compounds in Zanthoxylum bungeanum oil and pork myofibrillar proteins (MPs)
5小时前
待确认
Elucidating the role of pH-induced structural alterations in myofibrillar proteins on their interaction with characteristic esters of dry fermented sausages
5小时前
已完结
Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker
5小时前
已完结
Effects of blackberry (Rubus spp.) polysaccharide on the structure and thermal behavior of the myofibrillar protein of chicken breast meat
5小时前
已完结
Effect of different forms of nanocellulose on the stability of pork myofibrillar proteins' emulsion system
6天前
已完结
Changes of myofibrillar proteins structural and functional properties in presence of selected glycosides, triterpenes and polyphenols
1个月前
已完结
Insights into the salt-mediated effect of oat β-glucan on lamb myofibrillar protein gels: integrated multiscale characterization and molecular simulations
1个月前
已完结
Interactions between lycopene and myofibrillar proteins under different pH conditions: Implications for structural properties and in vitro digestibility
1个月前
已完结
The effect of high voltage electrostatic field-assisted thawing on the quality of Ctenopharyngodon idella and myofibrillar proteins
1个月前
已完结
Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage
1个月前
已完结
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