Lv51
956 积分 2023-10-07 加入
Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream
2小时前
待确认
Nano-encapsulation of grape and apple pomace phenolic extract in chitosan and soy protein via nanoemulsification
2小时前
已完结
The formation, interfacial, and foaming properties of complex constructed by caseinate and soy protein nanoparticle
3小时前
已完结
Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability
14天前
已完结
Fluorescence spectroscopy and principal component analysis of soy protein hydrolysate fractions and the potential to assess their antioxidant capacity characteristics
18天前
已完结
Linear and non-linear rheology of heat-set soy protein gels: Effects of selective proteolysis of β-conglycinin and glycinin
22天前
已完结
A reference database for circular dichroism spectroscopy covering fold and secondary structure space
24天前
已完结
Protein secondary structure analyses from circular dichroism spectroscopy: Methods and reference databases
24天前
已完结
Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl Radicals
24天前
已完结
Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins
1个月前
已完结
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