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机译:鸡肌原纤维蛋白浓度对其热诱导凝胶蛋白氧化和水持能力的影响
Nanjing Agr Univ Jiangsu Collaborat Innovat Ctr Meat Prod &
Proc Q Nanjing 210095 Jiangsu Peoples R China;
Lanzhou Univ Technol Coll Life Sci &
Engn Lanzhou 730050 Gansu Peoples R China;
Nanjing Agr Univ Jiangsu Collaborat Innovat Ctr Meat Prod &
Proc Q Nanjing 210095 Jiangsu Peoples R China;
Nanjing Agr Univ Jiangsu Collaborat Innovat Ctr Meat Prod &
Proc Q Nanjing 210095 Jiangsu Peoples R China;
Nanjing Agr Univ Jiangsu Collaborat Innovat Ctr Meat Prod &
Proc Q Nanjing 210095 Jiangsu Peoples R China;
Nanjing Agr Univ Jiangsu Collaborat Innovat Ctr Meat Prod &
Proc Q Nanjing 210095 Jiangsu Peoples R China;
Linyi Univ Coll Life Sci &
Technol Linyi 276005 Peoples R China;
Nanjing Agr Univ Jiangsu Collaborat Innovat Ctr Meat Prod &
Proc Q Nanjing 210095 Jiangsu Peoples R China;
Nanjing Agr Univ Jiangsu Collaborat Innovat Ctr Meat Prod &
Proc Q Nanjing 210095 Jiangsu Peoples R China;
Hydroxyl radical-generating system; Myofibrillar protein; Protein oxidation; Myofibrillar protein concentration; Heat-induced gels;
机译:鸡肌原纤维蛋白浓度对其热诱导凝胶蛋白氧化和水持能力的影响
机译:受脂质氧化影响的胶凝肌蛋白蛋白质凝胶水持有能力的机制:蛋白质展开和交联的作用
机译:大豆蛋白分离物对高压加工下低盐猪肉肌原纤维蛋白的凝胶性能和水持能力的影响
机译:转铁酰胺酶和GDL对鸡肉肌纤维蛋白凝胶性质的影响
机译:聚丙烯酰胺和热诱导蛋白凝胶中保水的研究。
机译:pH处理的鱼肌浆蛋白对微生物转谷氨酰胺酶介导的鸡肌原纤维蛋白凝胶功能特性的影响
机译:鲍鱼(Haliotis Discus)Myofibrillar蛋白在热诱导的凝胶中的水分布和物理化学性质的变化