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38 积分 2025-11-28 加入
Predicting Protein Surface Property with its Surface Hydrophobicity
2个月前
已完结
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
2个月前
已完结
Heat-induced gel formation of a protein-rich extract from the microalga Chlorella sorokiniana
3个月前
已完结
Combining protein fibrosis with dynamic non-covalent crosslink to improve the mechanical properties of high internal phase emulsion and its application in hollow model printing
4个月前
已完结
Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality
4个月前
已完结
Protein-stabilized emulsions
4个月前
已完结
Structural and mechanical properties of organogels: Role of oil and gelator molecular structure
4个月前
已完结
Cysteine inducing formation and reshuffling of disulfide bonds in cold-extruded whey protein molecules: From structural and functional characteristics to cytotoxicity
4个月前
已完结
Co-cold extrusion synergized with cysteine for enhancing physicochemical, rheological characteristics and in vitro digestibility of whey protein isolate
4个月前
已关闭
Effects of transglutaminase catalyzed crosslinking on physicochemical characteristics of arachin and conarachin-rich peanut protein fractions
4个月前
已关闭
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