Lv1
30 积分 2021-10-01 加入
Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread
15天前
已完结
Thermodynamic and kinetic features of vitrification and phase transformations of proteins and other constituents of dry and hydrated soybean, a high protein cereal
17天前
已完结
Spatially Decoupled Electro‐Biosystem for Efficient CO 2 ‐to‐Chemicals Conversion via Tandem Catalysis
2个月前
已完结
Effect of pH on the thermal gel properties of whey protein isolate‐high acyl gellan gum
3个月前
已完结
Investigating thermal denaturation kinetics of 7S and 11S proteins and lipoxygenase in soymilk through ohmic heating
3个月前
已完结
Current insights into heat treatment for improving functionalities of soy protein: A review
3个月前
已完结
Correlation between Protein Features and the Properties of pH-Driven-Assembled Nanoparticles: Control of Particle Size
4个月前
已完结
Aggregation and Growth Mechanism of Ovalbumin and Sodium Carboxymethylcellulose Colloidal Particles under Thermal Induction
4个月前
已完结
Lactoferrin-Based Heteroprotein Systems, From Their Formation Mechanism, Properties, To Applications
5个月前
已完结
The Whey–Plant Protein Heteroprotein Systems with Synergistic Properties and Versatile Applications
5个月前
已完结
皖公网安备34019202002308
