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58 积分 2025-10-18 加入
Limited Aggregation Behavior of β-Conglycinin and Its Terminating Effect on Glycinin Aggregation during Heating at pH 7.0
13天前
已完结
Soy glycinin: influence of pH and ionic strength on solubility and molecular structure at ambient temperatures
1个月前
已完结
Limited Aggregation Behavior of β-Conglycinin and Its Terminating Effect on Glycinin Aggregation during Heating at pH 7.0
1个月前
已完结
The roles of the N‐linked glycans and extension regions of soybean β‐conglycinin in folding, assembly and structural features
3个月前
已完结
Intermolecular interactions underlie protein/peptide phase separation irrespective of sequence and structure at crowded milieu
7个月前
已完结
Brittle and ductile yielding in soft materials
7个月前
已完结
Unification of the Rheological Physics of Yield Stress Fluids
7个月前
已完结
Extreme pH Tolerance in Peptide Coacervates Mediated by Multivalent Hydrogen Bonds for Enzyme-Triggered Oral Drug Delivery
9个月前
已完结
Protein Extraction Protocol for Legumes Compatible with Detergent: Gel Fractionation and Mass Spectrometry
9个月前
已完结
The Whey–Plant Protein Heteroprotein Systems with Synergistic Properties and Versatile Applications
11个月前
已完结
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