Lv2
110 积分 2025-06-18 加入
“Whey protein nanoparticles obtained by water in oil emulsification followed by heating: Influence of surfactant type on the stability, rheology and interfacial properties”
21天前
已完结
Biophysical Principles Emerging from Experiments on Protein–Protein Association and Aggregation
23天前
已完结
Controlled aggregation of whey protein toward the exceptional tolerance of high ionic strength upon heating
1个月前
已关闭
Controlled aggregation of whey protein toward the exceptional tolerance of high ionic strength upon heating
1个月前
已关闭
pH-Stability and Thermal Properties of Microbial Transglutaminase-Treated Whey Protein Isolate
2个月前
已完结
The effect of ionic strength on the rheology of pH-induced bovine serum albumin/κ-carrageenan coacervates
2个月前
已关闭
Nature and consequences of protein–protein interactions in high protein concentration solutions
2个月前
已完结
Hydrophobic salts markedly diminish viscosity of concentrated protein solutions
2个月前
已完结
Sugar fatty acid esters
2个月前
已关闭
Hydrophobic salts markedly diminish viscosity of concentrated protein solutions
3个月前
已完结
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