Lv4
408 积分 2023-10-17 加入
Modifying functional properties of food amyloid-based nanostructures from rice glutelin
7天前
已完结
Modifying functional properties of food amyloid-based nanostructures from rice glutelin
7天前
已完结
Improvement in quality of fast-frozen steamed bread by different gluten content and glutenin/gliadin ratio and its mechanism
20天前
已完结
Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage
20天前
已完结
Investigation of self-assembly mechanism of gluten protein amyloid fibrils and molecular characterization of structure units
1个月前
已完结
Promoting Ovalbumin Amyloid Fibrils Formation by Cold Plasma Treatment and Improving its Emulsifying Properties
1个月前
已完结
A stable double-emulsion system constructed by wheat gluten amyloid fibril and gellan gum: Application for co-delivery of anthocyanins and lutein
1个月前
已完结
Investigation of self-assembly mechanism of gluten protein amyloid fibrils and molecular characterization of structure units
1个月前
已完结
Investigation of the role of sodium chloride on wheat starch multi-structure, physicochemical and digestibility properties during X-ray irradiation
1个月前
已完结
The microstructure of the starch from the underutilized seed of jaboticaba (Plinia cauliflora)
1个月前
已完结
皖公网安备34019202002308
