Lv41
530 积分 2026-05-29 加入
Amyloid fibrillation of different ratios of 7S/11S soy protein: comparison of fibril structural characteristics and analysis of the potential for preparing high-internal-phase emulsions
16分钟前
待确认
Receptor-Based Functional Characterization Reveals Synergistic Umami Enhancement of Anchovy Fish Sauce-Derived Peptides with Monosodium Glutamate
1个月前
已完结
Growth Kinetics of Amyloid-like Fibrils Derived from Individual Subunits of Soy β-Conglycinin
1个月前
已完结
Elucidating the fibril formation and degradation process of soy protein: identification of fibril-forming regions and insights into the self-assembly mechanism
2个月前
已完结
Soybean Protein Amyloid Fibrils as Natural Cryoprotectants: Structural Characterization and Water Interaction Mechanisms
2个月前
已完结
Rational Design of Amyloid‐Like Fibrillary Structures for Tailoring Food Protein Techno‐Functionality and Their Potential Health Implications
4个月前
已完结
Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications
4个月前
已完结
Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linking
4个月前
已完结
Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology
4个月前
已完结
Properties of protein fibrils in whey protein isolate solutions: Microstructure, flow behaviour and gelation
4个月前
已完结
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