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3510 积分 2023-11-05 加入
Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review
11小时前
待确认
Systematic kinetic assay of phenylsulfonyl pyridine derivatives with free thiol for site-specific modification of proteins
12天前
已完结
Contribution of specific amino acid and secondary structure to the antioxidant property of corn gluten proteins
12天前
已完结
Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study
12天前
已完结
Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein
12天前
已完结
Optimal strategy for stabilizing protein folding intermediates
12天前
已关闭
Biokinetics of food additive silica nanoparticles and their interactions with food components
12天前
已完结
A complete picture of protein unfolding and refolding in surfactants
12天前
已完结
Valorization and food applications of okara (soybean residue): A concurrent review
14天前
已完结
Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing
2个月前
已关闭
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