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58 积分 2023-09-14 加入
Effects of freeze-thaw cycles on in-vitro digestive properties of myofibrillar protein in mirror carp (Cyprinus carpio L.), based on protein degradation, oxidation, and structural properties
6天前
已完结
Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage
7天前
已完结
Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak
7天前
已完结
Effects of freeze-thaw cycles on texture and protein digestive properties of scallop adductor muscles: Role of protein oxidative changes
7天前
已完结
Molecular and microstructural changes of chicken breasts in preheating‐freezing‐reheating process: The role of ice crystal formation and growth
10天前
已完结
Effects of heat sterilization on protein physicochemical properties and release of metabolites of braised chicken after in vitro digestion
10天前
已完结
Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef
10天前
已完结
Analysis of Glyoxal- and Methylglyoxal-Derived Advanced Glycation End Products during Grilling of Porcine Meat
2个月前
已完结
Influence of carbohydrate additives on 5-hydroxymethylfurfural (HMF) content in pork tenderloin
3个月前
已完结
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