CORC

浏览/检索结果: 共5条,第1-5条 帮助

限定条件    
已选(0)清除 条数/页:   排序方式:
Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels 期刊论文
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2018, 卷号: 12, 期号: 4, 页码: 2302-2312
作者:  Xia, Tianlan;  Cao, Yingying;  Chen, Xing;  Zhang, Yulong;  Xue, Xiwen
收藏  |  浏览/下载:6/0  |  提交时间:2019/11/15
Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels 期刊论文
Journal of Food Measurement and Characterization, 2018, 卷号: 12, 期号: 4, 页码: 2302-2312
作者:  Xia, Tianlan;  Cao, Yingying;  Chen, Xing;  Zhang, Yulong;  Xue, Xiwen
收藏  |  浏览/下载:21/0  |  提交时间:2022/02/17
Lonicera japonica Thunb. extract improves the quality of cold-stored porcine patty through inhibition of lipid and myofibrillar protein oxidation 期刊论文
2018, 卷号: 53, 期号: 4, 页码: 986
作者:  Jiao, Ming[1,2];  Zhao, Mouming[1,2,3];  Lin, Lianzhu[1,2];  Wang, Yong[4]
收藏  |  浏览/下载:8/0  |  提交时间:2019/12/10
Dephosphorylation enhances postmortem degradation of myofibrillar proteins 期刊论文
Food Chemistry, 2018, 卷号: 245, 页码: 233-239
作者:  Li, Zheng;  Li, Meng;  Du, Manting;  Shen, Qingwu W.;  Zhang, Dequan*
收藏  |  浏览/下载:5/0  |  提交时间:2019/12/23
Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel 期刊论文
2018, 卷号: 6, 期号: 5, 页码: 1229
作者:  Gao, Yuanpei[1];  Fukushima, Hideto[2];  Deng, Shanggui[3];  Jia, Ru[1];  Osako, Kazufumi[1]
收藏  |  浏览/下载:4/0  |  提交时间:2019/12/26


©版权所有 ©2017 CSpace - Powered by CSpace