Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Mechanism of purslane extract inhibiting oxidation and modifying physicochemical properties of pork myofibrillar proteins under oxidation system

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: December 2025

Source: Food Research International, Volume 221, Part 3

Author(s): Haijun Chang, Yu Huang, Yuanwei Shi, Yu Hu, Wenbin Zhou

Publication date: December 2025Source: Food Research International, Volume 221, Part 3Author(s): Haijun Chang, Yu Huang, Yuanwei Shi, Yu Hu, Wenbin Zhou Read More

Related posts:

Default ThumbnailAI-based smart pretreatment of fresh fruits and vegetables before processing: Research progress and application prospects Default ThumbnailEffect of carboxymethyl chitosan on the properties of soybean oil body-carboxymethyl chitosan emulsion Default ThumbnailOptimizing quality and palatability in texture-modified foods: A cross-framework study using sweet potato-based formulations Default ThumbnailMechanism of TGase-induced oyster peptide-chitosan oligosaccharide glycosylation and amelioration effects of its zinc complex on zinc deficiency-associated neuron damages and oxidative stress Default ThumbnailPre-drying decontamination of laver seaweed by slightly acidic electrolytic water, ozonated water, and UV light treatments Default ThumbnailMaillard reaction products-induced structural and functional enhancement of rice flour gels for dysphagia-oriented hydrocolloids
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.