Lv21
104 积分 2024-10-05 加入
Potential application of DBD Plasma Technique for modifying structural and physicochemical properties of Soy Protein Isolate
12小时前
已完结
The effect of gamma irradiation on rice protein aqueous solution
4天前
已完结
CO2-defatted oats: Solubility, emulsification and foaming properties
13天前
已完结
pH-Responsive Self-Assembly of Amyloid Fibrils for Dual Hydrolase-Oxidase Reactions
19天前
已完结
Deamidation Accelerates Amyloid Formation and Alters Amylin Fiber Structure
24天前
已完结
Analysis of Protein Oxidation in Food and Feed Products
28天前
已完结
Crosslinking mass spectrometry data bolster protein structure prediction
28天前
已完结
Baking, Ageing, Diabetes: A Short History of the Maillard Reaction
28天前
已完结
The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions
28天前
已完结
Digestible indispensable amino acid score (DIAAS) and protein digestibility corrected amino acid score (PDCAAS) in oat protein concentrate measured in 20‐ to 30‐kilogram pigs
1个月前
已完结
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