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Keyword [myofibrillar]
Result: 181 - 200 | Page: 10 of 10
181. Effect Of Ultrasound Assisted TG Enzyme Treatment On Gel Properties Of Myofibrillar Protein From Silver Carp And Its Application
182. Effect Of Degradation In Grass Carp(Ctenopharyngodon Idella) Myofibrillar Structural Protein On Texture At Low Temperature
183. Inhibitory Effect Of Plant Polyphenols On Lipid And Protein Oxidation Of Pork Patties And Related Interaction Mechanisms With Proteins
184. Changes Of Myofibrillar Protein In Snakehead During Short-term Refrigeration And Its Application
185. Study On The Degradation Mechanism Of Silver Carp Myofibrillar Protein By Alkali Protease From Bacillus Licheniformis
186. Effects Of Protein Oxidation On The Gel Properties Of Grass Carp Myofibrillar Protein
187. Study On The Regulation Of Meat Pork Protein Oxidation By Microcapsulated Mulberry Polyphenols
188. Effects Of High Hydrostatic Pressure On The Quality Of Eel Surimi And The Properties Of Myofibrillar Protein And The Correlation Between Them
189. Effect Of Pyrophosphate-induced Structural Changes Of Oil-water Interface Proteins On Oxidative Stability And Emulsifying Properties Of Emulsion
190. Effect Of Flaxseed Gum On The Emulsified And Gelling Properties Of Minced Meat Products
191. Effect Of Endogenous Enzyme Activity And Quality Change Of Northern Pike (Esox Lucius) In Low Temperature Storage
192. Study On The Composition And Characteristics Of Giant Salamander Muscle Protein
193. Effects Of Tea Polyphenols On The Functional Properties Of Mutton Myofibrillar Protein Gel
194. Effect Of Sodium Tripolyphosphate On Functional Properties Of Myofibrillar Protein And Its Application In Emulsified Sausage
195. Preparation And Nutrient Delivery Characteristics Of High Internal Phase Pickering Emulsion Stabled By Pork Myofibrillar Particles
196. Effects Of CaCl2 Treatment On AMPK Activity,Energy Metabolism And Meat Quality During Postmortem Maturation Of Beef At Different Altitudes
197. Study On Gel Properties Of Blended Sruimi From Anchovy/Silver Carp
198. Effects Of Five Ultrasound-assisted Thawing Methods On The Quality Of Sea Bass(Perca Fluviatilis)
199. Effect Of HL-low Sodium Salt On The Anti-oxidation And Gel Properties Of Myofibrillar Protein
200. Effect Of Compound Tenderizer On Physical And Chemical Properties And Storage Quality Of Rabbit Meat
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