Lv1
40 积分 2024-07-11 加入
Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches
19天前
已完结
Addition of Cyperus esculentus (tiger nut) milk improved the flavor and gelation properties of set yogurt: The main contribution of volatile constituents, starch and proteins
22天前
已完结
Effects of high‐speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low‐fat conditions
25天前
已完结
Thermal aggregation of whey proteins under shear stress
25天前
已完结
Rheological properties and microstructure of soy protein isolate /κ-carrageenan gels under high-speed shear treatment
25天前
已完结
Solubilization mechanism and structural properties of high‐denatured peanut protein treated by shearing
1个月前
已完结
Functional and structural properties of ovomucin
1个月前
已完结
Sphingosine-1-phosphate is a ligand for the G protein-coupled receptor EDG-6
1个月前
已完结
Effects of prostaglandin E2, 16,16-dimethyl prostaglandin E2 and a prostaglandin endoperoxide analogue (U-46619) on gastric secretory volume, [H+] and mucus synthesis and secretion in the rat
1个月前
已完结
Metabolomics study of metabolic variations in enterotoxigenic Escherichia coli-infected piglets
1个月前
已完结
皖公网安备34019202002308
