Lv2
110 积分 2023-09-20 加入
Improving porcine meat quality during freezing with agaro-oligosaccharide and pigskin collagen peptides: A study on ice recrystallization and myofibrillar proteins structure
13天前
已完结
Enhancing porcine myofibrillar protein properties via twin-screw extrusion-modified Stropharia rugosoannulata mushroom: Gelation, structure, and in vitro digestibility
16天前
已完结
Hybridization enhances rabbit meat quality by modulating muscle Fiber traits, fatty acid profiles, and volatile/non-volatile Metabolomic features
1个月前
已完结
The dual role of mannosylerythritol lipid-A: Improving gelling property and exerting antibacterial activity in chicken and beef gel
1个月前
已完结
Effect of wet and dry post-mortem rabbit loin meat ageing on its physicochemical and sensory properties
4个月前
已完结
Effect of wet and dry post-mortem rabbit loin meat ageing on its physicochemical and sensory properties
4个月前
已完结
Effects of ultrasound-assisted modification during freeze-thaw cycle on gel properties and conformation of myosin in EGCG-modified systems: Roles of ionic strength and ultrasound power
5个月前
已完结
Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound
7个月前
已完结
Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI
7个月前
已完结
Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat
7个月前
已完结
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