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Keyword [meat proteins]
Result: 1 - 11 | Page: 1 of 1
1.
Effects Of Transglutaminase And Non-meat Proteins In The Processing Of Restructured Mutton Products
2.
Effects Of Transglutaminase And Non-meat Proteins In The Processing Of Meat Products
3.
Research On Restructured Processing And Color Protection Of Minced Chilled Mutton
4.
Study On Relationship Between Structural Changes And Water/Fat-binding Capacity Of Pork Meat Proteins
5.
Effect Of Plant-Derived Polyphenols On Oxidative Stability And Functional Properties Of Meat Proteins: Mechanism And Application
6.
Comparison Of Protein Composition From Different Sources And Its Impacts On Physiological Response Of Growing Rats
7.
Effect Of Lipid Types And Fatty Acid Saturation Degree On The Pork Meat Proteins Emulsifying Properties
8.
Water absorption and interaction with meat proteins during marination
9.
Effects of salt level and pre-emulsified fats stabilized with non-meat proteins on rheological behavior, texture, and microstructure of comminuted meat batters
10.
The Interaction Between Grape Seed Procyanidins And Meat Proteins And Its Effects On Digestion,Absorption And Antioxidant Activity
11.
Effects Of Meat Proteins In High-fat Diets On Intestinal Barriers And Liver Pathology Of Mice
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