Lv12
30 积分 2025-08-26 加入
Effect of tremella polysaccharides on the quality of collagen jelly: insight into the improvement of the gel properties and the antioxidant activity of yak skin gelatin
6小时前
已完结
Gellan gum improves the gel properties and thermal stability of tilapia ( Oreochromis spp.) skin gelatin sterilized at 121°C
20小时前
已完结
The study of pH-dependent complexation between gelatin and gum arabic by morphology evolution and conformational transition
4天前
已完结
Comparison of quality traits among breast meat affected by current muscle abnormalities
26天前
已完结
Effect of slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscle
26天前
已完结
Effect of limited hydrolysis on the structure and gel properties of soybean isolate proteins: A comparative study of papain or/and trypsin
1个月前
已完结
Gluten‐Free Noodles: Materials, Processing, Formation Mechanisms, and Quality Enhancement Strategies
1个月前
已完结
A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights
1个月前
已完结
Proteolysis and antioxidant activity of peptic, tryptic and chymotryptic hydrolysates of cow, buffalo, goat and camel caseins
1个月前
已完结
Bioactivity of bovine lung hydrolysates prepared using papain, pepsin, and Alcalase
1个月前
已完结
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