Lv21
108 积分 2023-04-04 加入
Characterization and heterologous reconstitution of Taxus biosynthetic enzymes leading to baccatin III
23天前
已完结
Effect of succinylation-assisted glycosylation on the structural characteristics, emulsifying, and gel properties of walnut glutenin
7个月前
已完结
Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior
7个月前
已完结
Converting a Peptide into a Drug: Strategies to Improve Stability and Bioavailability
9个月前
已完结
Influence of lactic, citric and phosphoric acids on the properties of concentrated lactose solutions
9个月前
已完结
Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin
1年前
已完结
Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein
1年前
已完结
Protein aggregation and bioprocessing
1年前
已完结
Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein
1年前
已完结
Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity
1年前
已完结
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