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38 积分 2025-11-05 加入
Protein-based Emulsion Hydrogels and Their Application in the Development of Sustainable Food Products
27天前
已完结
Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions
1个月前
已完结
Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions
1个月前
已完结
More than just a GPCR ligand: structure-based discovery of thioridazine derivatives as Pim-1 kinase inhibitors
5个月前
已完结
Antioxidant activity of Maillard reaction products from a Yak casein-glucose model system
5个月前
已完结
The role of extraction and purification conditions in flaxseed protein isolate production and its emulsifying properties
5个月前
已完结
Structural changes of flaxseed protein modified by fermentation and the gel properties and swallowing characteristics of its composite system with mung bean starch
5个月前
已完结
Self-powered photoelectrochemical aptasensor for fumonisin B1 detection based on a Z-scheme ZnIn2S4/WO3 photoanode
6个月前
已完结
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