Lv51
1590 积分 2025-01-05 加入
人美心善脑子不好使
Effect of a high magnetic field on protein crystal growth—magnetic field induced order in aqueous protein solutions
1个月前
已完结
The interaction between sodium alginate and myofibrillar proteins: The rheological and emulsifying properties of their mixture
1个月前
已完结
Improved gel properties of Nemipterus virgatus myofibrillar protein emulsion gel by Konjac glucomannan incorporation: Insight into the modification of protein conformation
1个月前
已完结
Effect of a high magnetic field on protein crystal growth—magnetic field induced order in aqueous protein solutions
1个月前
已完结
The mechanism of formation of gels from myosin molecules
1个月前
已关闭
Relative roles of the head and tail portions of the molecule in heat-induced gelation of myosin
1个月前
已完结
Alkaline pH-dependent thermal aggregation of chicken breast myosin: formation of soluble aggregates
1个月前
已完结
Effects of l-arginine and l-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis)
1个月前
已完结
The effect of an external magnetic field on the structure of liquid water using molecular dynamics simulation
1个月前
已完结
Effects of a static magnetic field on water and electrolyte solutions
1个月前
已完结
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