Lv11
30 积分 2024-11-04 加入
Formation of Disulfide Bonds in Acid-Induced Gels of Preheated Whey Protein Isolate
2小时前
待确认
Unraveling the physiochemical characteristics and molecular insights of Zein protein through structural modeling and conformational dynamics: a synergistic approach between machine learning and molecular dynamics simulations
14天前
已完结
Nanolignin-Facilitated Robust Hydrogels
4个月前
已完结
Interfacial and emulsion-stabilizing properties of zein nanoparticles: differences among zein fractions (α-, β-, and γ-zein)
4个月前
已完结
Recovery and Characterization of α-Zein from Corn Fermentation Coproducts
4个月前
已完结
A concise review on current trend of replacing fat in the development of non-dairy cheese analogues
4个月前
已完结
Interfacial and emulsion-stabilizing properties of zein nanoparticles: differences among zein fractions (α-, β-, and γ-zein)
6个月前
已完结
Development and characterization of zein/gum Arabic nanocomposites incorporated edible films for improving strawberry preservation
7个月前
已完结
Protein Corona-Mediated Inhibition of Nanozyme Activity: Impact of Protein Shape
7个月前
已完结
Nanoemulsions versus microemulsions: terminology, differences, and similarities
7个月前
已完结
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