Lv12
88 积分 2023-10-21 加入
Comparison of the effects of pectin with different esterification degrees on the thermal aggregation of wheat glutenin and gliadin
1小时前
待确认
FTIR characterization of protein–polysaccharide interactions in extruded blends
1天前
已完结
Fourier Transform Infrared Spectroscopic Analysis of Protein Secondary Structures
4天前
已完结
Ultrasound-mediated fabrication of chickpea protein nanoparticles for stabilizing Pickering emulsions
1个月前
已完结
Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH
1个月前
已完结
Physicochemical properties of peanut protein isolate–glucomannan conjugates prepared by ultrasonic treatment
1个月前
已完结
Reaction Kinetics of Gliadin−Glutenin Cross-Linking in Model Systems and in Bread Making
4个月前
已完结
Foams Stabilized by β-Lactoglobulin Amyloid Fibrils: Effect of pH
4个月前
已完结
Gliadin nanoparticles for the controlled release of all-trans-retinoic acid
5个月前
已完结
Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems
8个月前
已完结
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