Ultrasound-assisted ionic extraction modulates the structural, interfacial, and digestive properties of <i>Protaetia brevitarsis</i> larval proteins. [PDF]
Food Chem XKim YJ +5 more
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Integrated Mechanisms of Flavor and Quality Development in Braised Pork: A Study on Volatile Profiles, Texture Dynamics, Nucleotide Catabolism, and Protein Oxidation. [PDF]
FoodsWang Z +6 more
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Effects of ohmic heating-modified okara on the structural characteristics and quality properties of heat-induced myofibrillar protein gels. [PDF]
Food Chem XCao Z, Xie C, Liu X, Bie G, Meng X.
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Quaternized chitosan-based hollow salts as a novel curing strategy for dry-cured meat: enhancing NaCl diffusion, protein hydrolysis, and sensory quality in air-dried duck. [PDF]
Food Chem XShi Z +5 more
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Nanostructured POSS Crosslinked Polybenzimidazole with Free Radical Scavenging Function for High-Temperature Proton Exchange Membranes. [PDF]
Nanomaterials (Basel)Meng C +7 more
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Impacts of kaempferol on α-dicarbonyls mediated protein modification during simulated heat-treatment of β-lactoglobulin. [PDF]
Food Chem XLiu Y +10 more
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Four New Menadione Thioderivatives, Potential Antineoplastic Candidates: In Silico and PARP-1 Inhibition Studies. [PDF]
MoleculesPérez Flores FJ +8 more
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The impact of Pleurotus eryngii on myofibrillar protein: Physicochemical properties and structural alterations in quick-frozen pork patties during freeze-thaw cycles. [PDF]
Food Chem XSun Y, Li X, Liu H, Chai Y, Bao Y, Li F.
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Synergistic effect of tea epigallocatechin gallate and tea flower-derived oligosaccharides on frozen storage cycles inducing oxidation and microstructural alterations of snakehead surimi proteins. [PDF]
Food Chem XWalayat N +9 more
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