Lv13
40 积分 2024-08-24 加入
Multiple Steps during the Formation of β-Lactoglobulin Fibrils
23小时前
已完结
Liquid Crystalline Phase Behavior of Protein Fibers in Water: Experiments versus Theory
1天前
已完结
Continuous extraction of α-toxin from a fermented broth of Clostridium perfringens Type A in perforated rotating disc contactor using aqueous two-phase PEG–phosphate system
5天前
已完结
Continuous aqueous two-phase extraction of α-lactalbumin from whey in conventional rotating disc contactor
5天前
已完结
Microstructure of Aggregated and Nonaggregated κ-Carrageenan Helices Visualized by Atomic Force Microscopy
6天前
已完结
Heat-Induced Gelation of β-Lactoglobulin/α-Lactalbumin Blends at pH 3 and pH 7
7天前
已完结
Concentration-Regulated Fibrillation of Soy Protein: Structure and In Vitro Digestion
7天前
已完结
Fibril Assemblies in Aqueous Whey Protein Mixtures
8天前
已完结
Physical and Chemical Interactions in Cold Gelation of Food Proteins
22天前
已完结
EFFECTS OF CASEINATE, WHEY AND MILK PROTEINS ON EMULSIFIED BEEF MEAT BATTERS PREPARED WITH DIFFERENT PROTEIN LEVELS
29天前
已完结
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