Lv11
4 积分 2026-03-16 加入
Concentration-Regulated Fibrillation of Soy Protein: Structure and In Vitro Digestion
6小时前
已完结
Morphology, Formation Kinetics and Core Composition of Pea and Soy 7S and 11S Globulin Amyloid Fibrils
6小时前
已完结
Stabilization of High Internal Phase Emulsions by Sunflower Seed Protein Fibrils for Encapsulation of Lipophilic Nutraceuticals to Increase Their Bioaccessibility
10小时前
已完结
Improvement mechanism of cellulose nanocrystal in coordination with calcium ions on the thermal gelation of soybean protein amyloid fibrils
1个月前
已完结
Effects of CaCl2 concentration on fibrils formation and characteristics of soybean protein isolate and β-conglycinin/glycinin
1个月前
已完结
Effects of Ultrasonication Combined with Enzymatic Treatment on the Structure and Function of Soy Protein Isolate
2个月前
已完结
Impact of pH-dependent morphological transitions of soy protein nanofibrils on interfacial and emulsifying properties
3个月前
已完结
Characterization of the fibrillation of pumpkin seed protein: Kinetics, structure, and fibril-forming regions
3个月前
已完结
Dynamic changes in interfacial and emulsifying properties of soy protein during fibrillation
3个月前
已完结
Fibrillation of soy protein isolate in the presence of metal ions: Structure and gelation behavior
3个月前
已完结
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