Lv2
138 积分 2023-12-21 加入
Effect of temperature, ph and ionic strength and composition on fibrin network structure and its development
7个月前
已关闭
Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability
11个月前
已完结
Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues
11个月前
已完结
Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing
11个月前
已完结
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