相关实验视频

Updated: May 20, 2025

The Mechanics of Poro-Elastic Contractile Actomyosin Networks As a Model System of the Cell Cytoskeleton
08:50

The Mechanics of Poro-Elastic Contractile Actomyosin Networks As a Model System of the Cell Cytoskeleton

Published on: March 10, 2023

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关于肌纤维蛋白与结构多样化的pectin蛋白相互作用动态和凝性质的创新见解

Han Yu1, Jian Zhang1

  • 1School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China.

Carbohydrate polymers
|May 18, 2025
PubMed
概括

果果的结构显著影响肌纤维蛋白凝. 较高的分子量和pectin的化增强了蛋白质相互作用,改善了功能性食品系统的热稳定性和质感.

关键词:
凝 凝 凝 是一种肌纤维细胞蛋白质是什么素的结构 素的结构

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