Lv2
158 积分 2025-09-21 加入
Development of a QSAR model to predict protein-flavor binding in protein-rich food systems
1天前
已完结
Characterization of mung bean endogenous proteases and globulins and their effects on the production of mung bean protein
2天前
已完结
Off-flavor formation in legume protein ingredients: Linking molecular origins, processing-induced transformations, and mitigation strategies
27天前
已完结
Insights into formation, detection and removal of the beany flavor in soybean protein
28天前
已完结
Cross‐Kingdom Siderophores: Biosynthesis, Ecology, and Biotechnological Applications
1个月前
已完结
Protein-templated synthesis of dinucleotide repeat DNA by an antiphage reverse transcriptase
6个月前
已完结
Mussel Foot-Inspired Multifunctional Engineered Protein Adhesive with Enhanced Antibacterial Properties
6个月前
已完结
Engineered protein-based materials for tissue repair: A review
7个月前
已完结
A Modular Bioadhesive Incorporating Mussel Adhesive Protein and EGF for Robust Growth Factor Immobilization and Enhanced Wound Healing
8个月前
已完结
Combination of membrane bioreactor and membrane distillation process for effective treatment of shale gas produced water
10个月前
已完结
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