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60 积分 2023-07-09 加入
Recent advances in polysaccharide-protein complex coacervates for food applications
1个月前
已完结
Protein-polysaccharide complexes and conjugates: Structural modifications and interactions under diverse treatments
1个月前
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Complexation with Ionic Polysaccharides Mitigates pH-Dependent Degradation of Soy Protein Fibril Structure and Functionality
1个月前
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Comparison of Fibrillation Ability, Self-Assembly Behavior and Structural Characteristics of Wheat Gluten and Its Components Amyloid Fibrils
1个月前
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Stability matters, too – the thermodynamics of amyloid fibril formation
1个月前
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Understanding amyloid aggregation by statistical analysis of atomic force microscopy images
1个月前
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Effect of oxidation induced by hydroxyl radical‐mediated model on molecular structural and physical character of egg white powder
1个月前
已完结
Protein oxidation‐induced changes in the physicochemical properties and quality of plant food
1个月前
已完结
Polyphenols Improve the Digestibility of Eel Myofibrillar Protein by Alleviating Oxidation Through Noncovalent Interaction
1个月前
已完结
Influence of peroxyl radical-induced oxidation on structural characteristics, emulsifying, and foaming properties of α-lactalbumin
2个月前
已完结
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