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40 积分 2023-07-09 加入
ThT 101: a primer on the use of thioflavin T to investigate amyloid formation
9小时前
已完结
Recent advances in polysaccharide-protein complex coacervates for food applications
4个月前
已完结
Protein-polysaccharide complexes and conjugates: Structural modifications and interactions under diverse treatments
4个月前
已完结
Complexation with Ionic Polysaccharides Mitigates pH-Dependent Degradation of Soy Protein Fibril Structure and Functionality
4个月前
已完结
Comparison of Fibrillation Ability, Self-Assembly Behavior and Structural Characteristics of Wheat Gluten and Its Components Amyloid Fibrils
4个月前
已完结
Stability matters, too – the thermodynamics of amyloid fibril formation
5个月前
已完结
Understanding amyloid aggregation by statistical analysis of atomic force microscopy images
5个月前
已完结
Effect of oxidation induced by hydroxyl radical‐mediated model on molecular structural and physical character of egg white powder
5个月前
已完结
Protein oxidation‐induced changes in the physicochemical properties and quality of plant food
5个月前
已完结
Polyphenols Improve the Digestibility of Eel Myofibrillar Protein by Alleviating Oxidation Through Noncovalent Interaction
5个月前
已完结
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