Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef

por Pu, Xiaoli, Ruan, Jinggang, Wu, Zhicheng, Tang, Yong, Liu, Ping, Zhang, Dong, Li, Hongjun
Publicado 2023

Probing the mechanism of interaction between capsaicin and myofibrillar proteins through multispectral, molecular docking, and molecular dynamics simulation methods

por Wu, Zhicheng, Xu, Jingbing, Ruan, Jinggang, Chen, Jiaxin, Li, Xue, Yu, Yiru, Xie, Xinrui, Tang, Jie, Zhang, Dong, Li, Hongjun
Publicado 2023