Lv61
2030 积分 2023-10-15 加入
From Aggregation-Prone to Stabilized Whey Protein: Deciphering the Role of Disulfide Bonds and Individual Proteins in Thermal Resistance Ability
11小时前
已完结
Synergistic Antimicrobial Hybrid Bio-Surface Formed by Self-Assembled BSA Nanoarchitectures with Chitosan Oligosaccharide
10天前
已完结
Pea proteins weaken pea-cod composite gel by forming a loose aggregate structure with diminished molecular interactions
5个月前
已完结
Disulfide cleavage to improve interfacial behavior and emulsification properties of oat protein
5个月前
已完结
Insight into the effect of ultrasound treatment on the rheological properties of myofibrillar proteins based on the changes in their tertiary structure
5个月前
已完结
Gold Recovery from E‐Waste by Food‐Waste Amyloid Aerogels
10个月前
已完结
Mild alkalinity preheating treatment regulates the heat and ionic strength co-tolerance of whey protein aggregates
11个月前
已完结
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
11个月前
已完结
Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasound
11个月前
已完结
Controlling the assembly of soy β‐conglycinin to fabricate heat‐stable particles for high protein liquid systems
1年前
已完结
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