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32 积分 2023-12-17 加入
The evaluation of some red marine algae as a source of carrageenan and of its κ‐ and λ‐components
1天前
待确认
Carrageenans. Part IV. Variations in the structure and gel properties of κ-carrageenan, and the characterisation of sulphate esters by infrared spectroscopy
1天前
已完结
Effects of ε‐polylysine or ε‐polylysine hydrochloride on the pH responsive ι‐carrageenan gel
1天前
已完结
Complexation of β-Lactoglobulin Fibrils and Sulfated Polysaccharides
2个月前
已完结
The structure and stability analysis of the pea seed legumin glycosylated by oligochitosan
3个月前
已完结
Thermal denaturation of whey proteins in skim milk
3个月前
已完结
Physicochemical and functional property of the Maillard reaction products of soy protein isolate with L‐arabinose/D‐galactose
3个月前
已完结
The structure and stability analysis of the pea seed legumin glycosylated by oligochitosan
3个月前
已完结
Effect of Ultrasonic Treatment on the Graft Reaction between Soy Protein Isolate and Gum Acacia and on the Physicochemical Properties of Conjugates
4个月前
已完结
Thermal denaturation of whey proteins in skim milk
4个月前
已完结
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