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32 积分 2024-12-24 加入
Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective
5小时前
待确认
Protein oxidation-mediated changes in digestion profile and nutritional properties of myofibrillar proteins from bighead carp (Hypophthalmichthys nobilis)
9天前
已完结
Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish
1个月前
已完结
Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions
2个月前
已完结
Cryoprotective effect of tamarind seed polysaccharide on grass carp surimi: characteristics, interactions, and mechanisms
2个月前
已完结
Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability
2个月前
已完结
A natural food-grade supramolecular self-assembly system for creation of hierarchically structured hydrogels
4个月前
已完结
Injectable Self-Healing Adhesive Natural Glycyrrhizic Acid Bioactive Hydrogel for Bacteria-Infected Wound Healing
4个月前
已完结
Nanochaperone‐Based Strategies to Control Protein Aggregation Linked to Conformational Diseases
4个月前
已完结
Cyclodextrins as Protective Agents of Protein Aggregation: An Overview
4个月前
已完结
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