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30 积分 2024-03-08 加入
Characteristics of silver carp surimi gel under high temperature (≥100 °C): quality changes, water distribution and protein pattern
11小时前
已完结
Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein
2天前
已完结
Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives
3个月前
已完结
Emulsion‐forming properties of heat‐induced pork myofibrillar protein affected by NaCl
3个月前
已完结
Heat-induced gelation of SAM myofibrillar proteins as affected by ionic strength, heating time and temperature: With emphasis on protein denaturation and conformational changes
4个月前
已完结
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