Keyword [Functional meat products] Result: 1 - 4 | Page: 1 of 1 1.  Effects Of Resistant Corn Starch And High Pressure Processing On The Thermal Gelling Properties Of Myosin 2.  Pickering Emulsifying Properties Of Flammulina Velutipes Polysaccharide Nanoparticles 3.  Fabrication And Mechanism Of Curcumin And Myosin Self-assembled Nanocomplex 4.  The Formation Of Curcumin-myofibrillar Protein Complex Under Different NaCl Concentrations Induced By Alkaline Treatment And Its Application   <<First  <Prev  Next>  Last>>  Jump to

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