Lv5
1448 积分 2024-01-08 加入
Assessment of physicochemical, functional, thermal, and phytochemical characteristics of refined rice bran wax
1个月前
已完结
Steam cooking drives alterations of proteomics, protein structural and functional properties in rice (Oryza sativa l.)
3个月前
已完结
Effect of enzymatic hydrolysis on solubility and surface properties of pea, rice, hemp, and oat proteins: Implication on high protein concentrations
3个月前
已完结
Does protein deamidation enhance rice protein concentrate’s ability to produce and stabilize high internal phase emulsions?
3个月前
已完结
Protein structural properties and proteomic analysis of rice during storage at different temperatures
3个月前
已完结
Effect of Lactobacillus plantarum fermentation on the physicochemical properties and flavor of rice protein–carboxymethylcellulose complexes
3个月前
已关闭
Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel
7个月前
已完结
Influence of hydrophobic groups in polyglycerol ester emulsifier at oil-polyol interface: Interfacial adsorption behavior and its relationship with emulsification effect
7个月前
已完结
The effect of aromatic side chains on the dilational rheological properties of N-acyltaurate amphiphiles at water–decane interfaces
7个月前
已完结
Effect of Polymer Network Architecture on Adsorption Kinetics at Liquid–Liquid Interfaces: A Comparison Between Poly(NIPAM-co-AA) Copolymer Microgels and Interpenetrating Network Microgels
7个月前
已完结
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