Lv11
24 积分 2025-02-27 加入
Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein
1小时前
已完结
Fibrous cellulose improves the strength and water retention of heat-induced myofibrillar protein gel by microstructure enhancement
7小时前
已完结
Effects of three polyphenols on the gel properties and structures of goose myofibrillar protein
8天前
已完结
Baicalin derivative dynamically cross-linked natural polysaccharide hydrogel for diabetic wound healing
9天前
已完结
Microbial transglutaminase promotes cross-linking for enhancing gelation of myofibrillar protein in frozen Litopenaeus vannamei through deamination reaction
1个月前
已完结
Tyrosinase-Aided Protein Cross-Linking: Effects on Gel Formation of Chicken Breast Myofibrils and Texture and Water-Holding of Chicken Breast Meat Homogenate Gels
1个月前
已完结
Tyrosinase-Aided Protein Cross-Linking: Effects on Gel Formation of Chicken Breast Myofibrils and Texture and Water-Holding of Chicken Breast Meat Homogenate Gels
1个月前
已完结
Carbonylation of Myofibrillar Proteins through the Maillard Pathway: Effect of Reducing Sugars and Reaction Temperature
1个月前
已完结
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
1个月前
已完结
Effect of konjac oligo‐glucomannan on emulsifying properties of myofibrillar protein
1个月前
已完结
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