Lv11
20 积分 2026-03-13 加入
Effects of fish protein hydrolysate and freeze–thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod
9小时前
已完结
High hydrostatic pressure as a tool to study protein aggregation and amyloidosis
9小时前
已完结
Heat-induced agglomeration of water-soluble cod proteins toward gelled structures
10小时前
已完结
Research on the preparation of soy protein isolate and whey protein isolate composite nanoparticles and their characteristics in high internal phase Pickering emulsions
12小时前
已完结
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