Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Jun-long Mao"'
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100389- (2022)
In this work, the binding mechanism of myofibrillar protein (MP) with malondialdehyde and 4-hydroxy-2-nonenal under low temperature vacuum heating was investigated via multispectroscopic and molecular docking. The results showed that binding interact
Externí odkaz:
https://doaj.org/article/b208409d96b24d1aad652eda770f22b6
Publikováno v:
Journal of the Science of Food and Agriculture.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::587f5659c7262511f3864f314b349b1f
https://doi.org/10.1002/jsfa.12671
https://doi.org/10.1002/jsfa.12671
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
8 pages, 6 figures
Muscle proteins in peeled shrimp (Litopenaeus vannamei) are known to be unstable and prone to denaturation affected by freezing and frozen storage. In this study, label-free proteomics were performed to explore the stabilizati
Muscle proteins in peeled shrimp (Litopenaeus vannamei) are known to be unstable and prone to denaturation affected by freezing and frozen storage. In this study, label-free proteomics were performed to explore the stabilizati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9cb06f674716ce0296f835f90d57f0b8
http://hdl.handle.net/10261/227480
http://hdl.handle.net/10261/227480
Publikováno v:
LWT. 127:109393
Myosin in shrimp (Litopenaeus vannamei) is prone to denaturation and is affected by freezing and frozen storage. Previous studies indicated that cryoprotective trehalose (TR) and alginate oligosaccharides (AO) greatly slowed the degradation of myofib
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c11ce60e1dcbce5960182aee7b589604
https://doi.org/10.1016/j.lwt.2020.109393
https://doi.org/10.1016/j.lwt.2020.109393