Lv13
60 积分 2025-10-16 加入
Time-Dependence of Boundary Tensions of Solutions I. The Role of Diffusion in Time-Effects
1天前
已完结
Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates
24天前
已完结
Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility
24天前
已完结
Design of Plant-Based Food: Influences of Macronutrients and Amino Acid Composition on the Techno-Functional Properties of Legume Proteins
1个月前
已完结
Review for "Functional and structural characterization of legume protein derivatives for advanced plant-based food applications"
1个月前
已关闭
Quartz crystal microbalance investigation of the structure of adsorbed soybean oil and methyl oleate onto steel surface
3个月前
已完结
Micrometer-Sized Fibrillar Protein Aggregates from Soy Glycinin and Soy Protein Isolate
3个月前
已完结
Metal–Phenolic Network Covering on Zein Nanoparticles as a Regulator on the Oil/Water Interface
4个月前
已完结
Pulse proteins: secondary structure, functionality and applications
7个月前
已完结
Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions
9个月前
已完结
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