Lv1
20 积分 2025-11-01 加入
Unidirectionally frozen anisotropic agar gels infused with whey protein isolate
3个月前
已完结
Structural transitions and emulsification properties of pH-shift soy protein amyloid fibrils
3个月前
已完结
Towards tailoring the viscoelasticity of liquid-liquid interfaces in emulsions: understanding phospholipid-protein interactions at the oil-water interface
7个月前
已完结
Characterization and application of soybean hull dietary fiber as a fat replacer in low-fat ice cream
7个月前
已完结
Effect of molecular weight and protein content on the interfacial activity of soybean soluble polysaccharides
8个月前
已完结
皖公网安备34019202002308
