Lv1
14 积分 2024-09-09 加入
The interfacial covalent bonding of whey protein hydrolysate and pectin under high temperature sterilization: Effect on emulsion stability
28天前
已完结
Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent
28天前
已完结
Effect of Hyaluronic Acid and Kappa-Carrageenan on Milk Properties: Rheology, Protein Stability, Foaming, Water-Holding, and Emulsification Properties
28天前
已完结
Characterization of the fibrillation of pumpkin seed protein: Kinetics, structure, and fibril-forming regions
4个月前
已完结
Effect of gelatin on gelation properties of oyster (Crassostrea gigas) protein
9个月前
已完结
Regulating the structure and hydrogel properties of soy protein amyloid fibrils through metal ion-mediated alkaline dialysis strategy
10个月前
已关闭
Amelioration of extremely acidic environment of soy protein amyloid fibrils to enhance gelation performance by dialysis strategy: Effects of pH and ions
10个月前
已完结
Structure-activity relationship and regulatory mechanism of nanocellulose with different length-diameter ratio on the gelling behavior of soybean protein-derived amyloid fibrils
1年前
已完结
Remodeling mechanism of gel network structure of soy protein isolate amyloid fibrils mediated by cellulose nanocrystals
1年前
已完结
Interaction of Thioflavin T with Amyloid Fibrils: Stoichiometry and Affinity of Dye Binding, Absorption Spectra of Bound Dye
1年前
已完结
皖公网安备34019202002308
