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Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility
25天前
已完结
Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications
26天前
已完结
Changes in the digestion properties and protein conformation of sturgeon myofibrillar protein treated by low temperature vacuum heating during in vitro digestion
1个月前
已完结
Insight into the Mechanism of Porcine Myofibrillar Protein Gel Properties Modulated by κ-Carrageenan
6个月前
已完结
Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications
9个月前
已完结
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