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Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein
12天前
已完结
Enhanced Delivery of Biomolecules into Caco2 Cells Based on the Cell-Penetrating Ability of Keratin Peptides
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Characteristics of silver carp surimi gel under high temperature (≥100 °C): quality changes, water distribution and protein pattern
2个月前
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Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein
2个月前
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Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives
5个月前
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Emulsion‐forming properties of heat‐induced pork myofibrillar protein affected by NaCl
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Heat-induced gelation of SAM myofibrillar proteins as affected by ionic strength, heating time and temperature: With emphasis on protein denaturation and conformational changes
6个月前
已完结
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