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70 积分 2025-10-16 加入
TURBISCAN MA 2000: multiple light scattering measurement for concentrated emulsion and suspension instability analysis
1个月前
已完结
Emulsifying properties of legume proteins compared to β-lactoglobulin and Tween 20 and the volatile release from oil-in-water emulsions
1个月前
已完结
Plant protein and animal protein‐based Pickering emulsion: A review of preparation and modification methods
1个月前
已完结
Proteins at liquid interfaces: I. Kinetics of adsorption and surface denaturation
1个月前
已完结
Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins
1个月前
已完结
Time-Dependence of Boundary Tensions of Solutions I. The Role of Diffusion in Time-Effects
2个月前
已完结
Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates
2个月前
已完结
Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility
2个月前
已完结
Design of Plant-Based Food: Influences of Macronutrients and Amino Acid Composition on the Techno-Functional Properties of Legume Proteins
3个月前
已完结
Review for "Functional and structural characterization of legume protein derivatives for advanced plant-based food applications"
3个月前
已关闭
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