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Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteins
11天前
已完结
Differences in fat digestion from milk of different Species: In vitro gastrointestinal digestion model for infants
11天前
已完结
Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times
13天前
已完结
Transglutaminase cross-linking on dairy proteins: Functionalities, patents, and commercial uses
1个月前
已完结
Non-covalent interactions of the β-lactoglobulin-resveratrol complexes system: focus on binding mechanisms, interfacial properties, and functional properties
5个月前
已完结
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