Lv31
264 积分 2024-11-18 加入
Emulsifying properties of plant-derived polypeptide and their conjugates: a self-consistent-field calculation study of the impact of hydrolysis
2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
2个月前
已完结
On the modification of plant proteins: Traditional methods and the Hofmeister effect
2个月前
已完结
Enzymatic modification of plant proteins for improved functional and bioactive properties
2个月前
已完结
Current insights into protein solubility: A review of its importance for alternative proteins
2个月前
已完结
Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties
3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
4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
4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
4个月前
已完结
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