Lv41
748 积分 2023-10-17 加入
Fibrous protein gels: Nanoscale features governing gelation behavior and gel properties
18天前
已完结
Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze–thaw cycles
18天前
已完结
Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White
21天前
已完结
Investigation of the Differences in Amyloid-Like Fibrils Derived from Wheat Gluten with Varying Structures under Typical Food Processing Conditions
1个月前
已完结
Iron Oxide Nanoparticles Alleviated Cd Stress on Rice Plants: New Insights from Root Exudates and Metabolites
1个月前
已完结
Phytochemicals in Legumes: A Qualitative Reviewed Analysis
1个月前
已完结
Physicochemical Properties and Metal Ion-Binding Capacity of Thermal-Induced Antarctic Krill Protein Aggregates under Different pH Conditions
1个月前
已完结
Nuclei-induced formation of amyloid fibrils in whey protein: Effects of enzyme hydrolysis on the ability of nuclei to induce fibril formation
1个月前
已完结
Rice Glutelin Fibrils Fabricated with Natural Deep Eutectic Solvents: Physicochemical Characteristics, Microstructure, and Rheological Properties
1个月前
已完结
Formation of tiger nut protein fibrils through self-assembly and different nuclei-induced pathways: Focus on structure and core peptide region
1个月前
已完结
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