Lv1
10 积分 2023-10-10 加入
Effect of cellobiose on the myofibrillar protein denaturation induced by pH changes during freeze-thaw cycles
1天前
待确认
Evaluation of meat-quality and myofibrillar protein of chicken drumsticks treated with plasma-activated lactic acid as a novel sanitizer
1天前
已完结
Cryoprotective activity of different characterized fractions isolated from sea cucumber intestinal protein hydrolysates against salmon
5个月前
已完结
Identification of high iron–chelating peptides with unusual antioxidant effect from sea cucumbers and the possible binding mode
7个月前
已完结
Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet
1年前
已完结
Improving the texture attributes of squid meat (sthenoteuthis oualaniensis) with slight oxidative and phosphate curing treatments
1年前
已完结
The ice recrystallization inhibition activity of wheat glutenin hydrolysates and effect of salt on their activity
1年前
已完结
Gut–liver axis: barriers and functional circuits
1年前
已完结
Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi
1年前
已完结
Inhibition mechanism of membrane-separated silver carp hydrolysates on ice crystal growth obtained through experiments and molecular dynamics simulation
1年前
已完结
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