Lv6
1858 积分 2024-09-12 加入
Hydrocolloid-flavor interactions in food systems: A review of mechanisms, factors, and applications
1个月前
已关闭
X-ray Structures of the Apo and MgATP-bound States ofDictyostelium discoideum Myosin Motor Domain
1个月前
已完结
Three-dimensional structure of myosin subfragment-1: a molecular motor
1个月前
已完结
Enhancement of soy protein isolate–based emulsion gels via transglutaminase pre-crosslinking with deamidated proteins
3个月前
已关闭
Effect of transglutaminase on structure and syneresis of neutral and acidic sodium caseinate gels
3个月前
已完结
The Influence of Polysaccharides on the Textural Properties and Water Retention Capacity of Animal–Plant Dual-Protein Gels
3个月前
已完结
Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels
3个月前
已完结
Effect of transglutaminase-mediated pre-crosslinking on the thermally induced gelation properties of soy protein and deaminated egg white protein
3个月前
已完结
Weathering treatment coupled with nano-silica filling to promote the engineering property of municipal solid waste incinerator bottom ash
3个月前
已完结
Soy protein isolate-citrus pectin composite hydrogels induced by TGase and ultrasonic treatment: Potential targeted delivery system for probiotics
3个月前
已完结
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