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30 积分 2024-03-08 加入
Emulsion‐forming properties of heat‐induced pork myofibrillar protein affected by NaCl
22小时前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
12天前
已完结
Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods
2个月前
已完结
Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review
2个月前
已完结
Microscale droplet assembly enables biocompatible multifunctional modular iontronics
3个月前
已完结
Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein
3个月前
已完结
Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives
5个月前
已完结
Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review
5个月前
已完结
Contribution of κ‐/ι‐carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration
5个月前
已完结
Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein
7个月前
已完结
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