Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat
Xu Shijie(Hefei University of Technology), Baocai Xu(Hefei University of Technology), Hui Zhou(Hefei University of Technology), Kai Zhou(Hefei University of Technology), Kezhou Cai(Hefei University of Technology), Cong Li(The Affiliated Yongchuan Hospital of Chongqing Medical University), Ping Li(Changchun Normal University), Ying Wang(Hefei University of Technology), Fei Han(Hefei University of Technology)
Cited by 23
Related Papers
A small-molecule SUMOylation inhibitor activates antitumor immune responses and potentiates immune therapies in preclinical models
|Science Translational Medicine|2021|139
High-pressure homogenization: A potential technique for transforming insoluble pea protein isolates into soluble aggregates
|Food Chemistry|2022|103
The Impact of Nanomaterials on Photosynthesis and Antioxidant Mechanisms in Gramineae Plants: Research Progress and Future Prospects
|Plants|2024|74
Starch digestion in intact pulse cotyledon cells depends on the extent of thermal treatment
|Food Chemistry|2020|60