Lv4
780 积分 2023-06-09 加入
ATSAS 2.8: a comprehensive data analysis suite for small-angle scattering from macromolecular solutions
1天前
已完结
Analysis of X-ray and neutron scattering from biomacromolecular solutions
1天前
已完结
Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk
22天前
已完结
The conserved methionine residue of the metzincins: a site-directed mutagenesis study
22天前
已完结
Diagnosing the cause of proteolysis in UHT milk
23天前
已完结
Casein–whey protein interactions in heated milk: the influence of pH
23天前
已完结
Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review
24天前
已完结
High Temperature Processing of Milk and Milk Products
24天前
已完结
Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products
24天前
已完结
HEAT-SET WHEY PROTEIN EMULSION GELS: ROLE OF ACTIVE AND INACTIVE FILLER PARTICLES
24天前
已完结
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