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Keyword [Myofibrillar proteins]
Result: 21 - 40 | Page: 2 of 4
21. Physicochemical And Rheological Changes Of Myofibrillar Proteins From Tuna (Thunnus Obesus) During Frozen Storage
22. Study On The Molecular Force Of Lamb Plasma Proteins-myofibrillar Proteins Composite Gel Formation
23. Effects Of Calcium Diglutamate Partially Substituting Nacl On Heat-Induced Gel-Forming, Emulsification And Physcochemical Capacities Of Myofibrillar Proteins From Rabbit
24. Influence Of Frozen Storage And Freeze-thawing Cycles On The Quality Of Wenchang Chicken
25. A Study On The Characteristics Of Myofibrillar Protein From PSE Pork Before And After Oxidation
26. The Distribution Profiles Of Muscle Protein From Ruditapes Philippinarum
27. Effect Of Salt Curing On Phosphorylation Of Muscle Proteins
28. Study On Loach Myofibrillar Protein Functional Properties And Surimi Gel Properties
29. Study On Emulsifying And Processing Properties Of Myofibrillar Protein And Chicken Plasma Protein
30. Isolation,Purification And Interactions Of Myofibrillar Proteins Extracted From Jumbo Squid (Dosidicus Gigas)
31. Effects Of Sodium Chloride On Changes In Properties Of Pork During Dehydration
32. The Interaction Mechanism Of Porcine Myofibrillar Proteins With Typical Flavor Compounds
33. Effect Of Protein Oxidation On Properties And Storage Stability Of Heat-induced Chicken Breast Myofibrillar Proteins Gels
34. Effect Of Egg White Protein And Oligosaccharides Mixture On The Functional And Structural Properties Of Fish Myofibrillar Proteins During Frozen Storage
35. The Influence Of Partial Replacement Of NaCl By KCl, CaCl2 And Amino Acids On The Structural And Functional Properties Of Duck Proteins
36. Effects Of Ultrasonic Treatment On Physico-chemical Properties,Structure And Gel Properties Of Tuna(Thunnus Tonggol) Myofibrillar Protein
37. Effects Of Fats On The Stability Of Myofibrillar Protein Emulsions And Gel Properties Of Meat Batters
38. Inhibitory Effect Of Plant Polyphenols On Lipid And Protein Oxidation Of Pork Patties And Related Interaction Mechanisms With Proteins
39. Effects Of High Hydrostatic Pressure On The Quality Of Eel Surimi And The Properties Of Myofibrillar Protein And The Correlation Between Them
40. Preparation And Nutrient Delivery Characteristics Of High Internal Phase Pickering Emulsion Stabled By Pork Myofibrillar Particles
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