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Keyword [myosin]
Result: 81 - 94 | Page: 5 of 5
81.
Chemical and functional properties of oxidatively modified food proteins
82.
Cross-linking studies and molecular modeling of the regulated tropomyosin-actin-myosin S1 crossbridge cycle
83.
Mechanism Of Heat-Induced Gel Formation Of Porcine Myosin
84.
The Role Of Exogenous L-arginine In The Heat-induced Aggregation Of Bighead Carp Myosin:Machanism And Application
85.
Investigation Of Protein Physicochemical Properties And Molecular Dynamics To Unveil The Mechanism Of High-pressure Induced Improvements Of Meat Protein Gelation Functionalities
86.
Study On The Influence Of Na~+/K~+ On Beef Myosin System
87.
Study On The Regulation Of Actomyosin Dissociation By Protein Phosphorylation And Acetylation
88.
Physicochemical Properties Of Myofibrillar Protein And Myosin In Marine Fish And Freshwater Fish
89.
Interaction Mechanism Of Corn Starch-Fatty Acid-Hairtail Myosin
90.
Study On The Interactions Of Plant Polyphenols With White Croaker Myosin
91.
Effect Of Inulin On Edible Quality Of Low-fat Emulsified Sausage And Its Mechanism
92.
Fabrication And Mechanism Of Curcumin And Myosin Self-assembled Nanocomplex
93.
Effect Of Ozone Induced Oxidation On The Structure Of Sliver Carps Myosin And Identification Of Oxidized Sites
94.
The Occurrence Mode And Small Size Effect Of Calcium In Nano-scaled Fish Bone During Gelling Of Sliver Carp Myosin
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