Lv3
380 积分 2024-09-18 加入
Effect of protein‐flavour binding on flavour delivery and protein functional properties: A special emphasis on plant‐based proteins
2天前
已完结
Ultrasonic pretreatment and epigallocatechin gallate incorporation enhance the formation, apparent viscosity, and antioxidant activity of pea protein amyloid-like fibrils
2个月前
已完结
Protein‐Flavor Interactions in Plant Protein Food Matrix: Molecular Binding Mechanisms, Influencing Factors, and Modulation Strategies
5个月前
已完结
Fabrication of self-reinforced polymorphic cellulose nanofiber composite microspheres for highly efficient adsorption of proteins
6个月前
已完结
The effect of pulsed electric fields on the inactivation and structure of lysozyme
7个月前
已完结
Molecular mechanism of Thioflavin-T binding to amyloid fibrils
8个月前
已完结
Protein fibrillization: preparation, mechanism and application
10个月前
已完结
Second derivative tryptophan fluorescence spectroscopy as a tool to characterize partially unfolded intermediates of proteins
10个月前
已完结
AFM Based Nanomechanical Characterization of Cellulose Nanofibril
10个月前
已完结
皖公网安备34019202002308
