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160 积分 2024-11-29 加入
Emulsifying properties of caprine and bovine whey protein concentrates
2天前
已完结
Time-dependent polymerization of β-lactoglobulin through disulphide bonds at the oil-water interface in emulsions
8天前
已完结
Effect of freeze-thaw cycles on myofibril dissolution system protein denaturation and quality of minced pork
20天前
已完结
Pullulan or chitosan based active coating by incorporating polyphenols from lemon peel in raw poultry meat
22天前
已完结
Surface Electrostatics Govern the Emulsion Stability of Biomolecular Condensates
1个月前
已完结
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