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33 积分 2024-04-23 加入
Yeast protein as a novel protein source: Processing, functional properties, and potential applications in foods
2个月前
已完结
One-pot synthesis of trypsin-based magnetic metal–organic frameworks for highly efficient proteolysis
2个月前
已完结
Mechanism of lemon peel pectin as the emerging gel regulator on pea protein isolate gels induced by microbial transglutaminase: Development of functional food
2个月前
已完结
High-level expression of the Streptomyces mobaraense CICC 11018 transglutaminase in Corynebacterium glutamicum ATCC 13032
2个月前
已完结
Interaction between flaxseed gum and meat protein
3个月前
已完结
Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties
3个月前
已完结
Structural characterization and interfacial properties of yeast cytoplasmic protein crosslinked by laccase enzyme
3个月前
已关闭
Optimizing yeast protein properties through moderate high-pressure homogenization: A study on structural and functional enhancements
3个月前
已完结
Controlled formation of protein nanoparticles by enzymatic cross-linking of α-lactalbumin with horseradish peroxidase
3个月前
已完结
Structural characteristics, emulsifying and foaming properties of laccase-crosslinked bovine α-lactalbumin mediated by caffeic acid
3个月前
已完结
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