Lv7
3530 积分 2023-11-05 加入
Systematic kinetic assay of phenylsulfonyl pyridine derivatives with free thiol for site-specific modification of proteins
8天前
已完结
Contribution of specific amino acid and secondary structure to the antioxidant property of corn gluten proteins
8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
8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
8天前
已完结
Optimal strategy for stabilizing protein folding intermediates
8天前
已关闭
Biokinetics of food additive silica nanoparticles and their interactions with food components
8天前
已完结
A complete picture of protein unfolding and refolding in surfactants
8天前
已完结
Valorization and food applications of okara (soybean residue): A concurrent review
10天前
已完结
Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing
2个月前
已关闭
Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion
2个月前
已完结
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