Lv3
294 积分 2024-11-18 加入
Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification
3个月前
已完结
Emulsifying properties of plant-derived polypeptide and their conjugates: a self-consistent-field calculation study of the impact of hydrolysis
6个月前
已完结
Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis
6个月前
已完结
On the modification of plant proteins: Traditional methods and the Hofmeister effect
6个月前
已完结
Enzymatic modification of plant proteins for improved functional and bioactive properties
6个月前
已完结
Current insights into protein solubility: A review of its importance for alternative proteins
6个月前
已完结
Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties
6个月前
已完结
Research on the preparation of soy protein isolate and whey protein isolate composite nanoparticles and their characteristics in high internal phase Pickering emulsions
7个月前
已完结
Complexation of soybean protein isolate with β-glucan and myricetin: Different affinity on 7S and 11S globulin by QCM-D and molecular simulation analysis
7个月前
已完结
Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts
7个月前
已完结
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