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Keyword [myosin]
Result: 21 - 40 | Page: 2 of 5
21. Effect Of Primary Salty Components In Aqueous Extract From Cuttlefish Bone On The Gel Properties Of Myosin From Grass Carp (Ctenopharyngodon Idella)
22. Investigation On The Actin Polymerization At The Water/Solid Interfaces And Its Mechanical Force Effects
23. Study On Protein And Gelation Properties Of Surimi From Black Carp
24. Study On Changes Of Structural Characteristics Of Muscle Fiber During Development Of Wuzhumuqin Sheep
25. Study On The Effects Of Microwave On Gel Properties Of Chicken Breast Mince Meat
26. Effects Of L-Histidine On Physico-Chemical And Heat-Induced Gelation Properties Of Myosin From Rabbit Psoas Muscle
27. Effects Of High Pressure Processing And Calcium Chloride On The Gelling Properties Of Myosin-sodium Alginate Gel And Its Mechanism
28. Effects Of Linear And Non-linear Polysaccharides On Properties Of Chicken Myofibrillar Protein Gels
29. Study On The Key Technology Of Prepared Foods Of Tilapia Kamaboko
30. Effect Of The Heating Temperature On Changes Of The Bighead Carp Myosin Structures And The Gel Water
31. The Mechanism Of Myosin Phosphorylation To Actin-myosin Interaction
32. Study On The Aggregation Behavior And Mechanism Of Bighead Carp(Aristichthys Nobilis) Myosin Affected By Heating Temperature
33. Effects Of Resistant Corn Starch And High Pressure Processing On The Thermal Gelling Properties Of Myosin
34. Effects Of MgCl2 On The Thermal Gelling Properties Of Two Kinds Of Myofibrillar Protein Including κ-carrageenan
35. Study On The Influences Of L-Lys/L-Arg On The Gel Properties Of Chicken Breast Myosin
36. Effect And Its Mechanism Of Sodium Alginate Molecular Weight On The Water Holding Capacity Of Myofibrillar Protein Gels
37. Effects Of High Pressure Processing And L-Arginine Solubilization On Conformational Characteristics And Gelation Properties Of Tilapia Myosin
38. Changes Of The Intermolecular Forces And Secondary Structure Of Myosin From Litopenaeus Vannamei Induced By Dense Phase Carbon Dioxide And Their Correlation With Gel Strength
39. Heat-induced Gel Properties And Interaction Of Chicken Myosin And 11S Globulin
40. Effect Of HL-salt Substitute And Its Components Histidine And Lysine On The Physico-chemical And Heat-induced Gel Properties Of Pork Myosin
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