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80 积分 2024-03-21 加入
The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose
1天前
已完结
Oil bodies and their associated proteins, oleosin and caleosin
14天前
已完结
Solubility of soy lipophilic proteins: comparison with other soy protein fractions
18天前
已完结
Soybean lipophilic proteins — Origin and functional properties as affected by interaction with storage proteins
20天前
已完结
Legume-Based Imitation and Blended Milk Products
25天前
已完结
Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion
26天前
已完结
Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties
26天前
已完结
Abundant proteins associated with lecithin in soy protein isolate
26天前
已完结
Quantitation of urinary glycosaminoglycans with Alcian blue: evaluation of the interference by Tamm-Horsfall glycoprotein
28天前
已完结
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