Lv5
1000 积分 2024-10-08 加入
Quantification of protein secondary structures from discrete frequency infrared images using machine learning
1个月前
已完结
Effects of Heat-Moisture Treatment on the Physicochemical Properties, Structural Characteristics, and Anti-Ulcerative Colitis Activity of Yam Starch
2个月前
已完结
Plant-Based Food Industry: Overview and Trends
8个月前
已完结
Use of hydration properties of proteins to understand their functionality and tailor texture of extruded plant-based meat analogues
11个月前
已完结
A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes
11个月前
已完结
Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid
11个月前
已完结
Chemical, Physical, and Gel-forming Properties of Oxidized Myofibrils and Whey- and Soy-protein Isolates
11个月前
已完结
Determination of carbonyl content in oxidatively modified proteins
11个月前
已关闭
盐离子对高水分组织蛋白品质 的影响及机理研究
1年前
已完结
4 - Sprouted grains as new plant-based protein sources
1年前
已完结
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