Lv1
40 积分 2024-08-24 加入
Multiple Steps during the Formation of β-Lactoglobulin Fibrils
2天前
已完结
Liquid Crystalline Phase Behavior of Protein Fibers in Water: Experiments versus Theory
2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
7天前
已完结
Continuous aqueous two-phase extraction of α-lactalbumin from whey in conventional rotating disc contactor
7天前
已完结
Microstructure of Aggregated and Nonaggregated κ-Carrageenan Helices Visualized by Atomic Force Microscopy
8天前
已完结
Heat-Induced Gelation of β-Lactoglobulin/α-Lactalbumin Blends at pH 3 and pH 7
8天前
已完结
Concentration-Regulated Fibrillation of Soy Protein: Structure and In Vitro Digestion
9天前
已完结
Fibril Assemblies in Aqueous Whey Protein Mixtures
9天前
已完结
Physical and Chemical Interactions in Cold Gelation of Food Proteins
23天前
已完结
EFFECTS OF CASEINATE, WHEY AND MILK PROTEINS ON EMULSIFIED BEEF MEAT BATTERS PREPARED WITH DIFFERENT PROTEIN LEVELS
1个月前
已完结
皖公网安备34019202002308
