Lv3
354 积分 2024-01-13 加入
Water sorption properties, molecular mobility and probiotic survival in freeze dried protein–carbohydrate matrices
23天前
已完结
Comparison of the growth and hydrogen peroxide production by vaginal probiotic lactobacilli under different culture conditions
24天前
已完结
Fractal Structures Formed by Kinetic Aggregation of Aqueous Gold Colloids
26天前
已完结
Legume Protein‐Based Hydrogel Intermolecular Forces: Measurement, Modification, and Food Applications
27天前
已完结
Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels
1个月前
已完结
Salt and surfactant induced changes in physicochemical properties of cellulose aerogels
1个月前
已关闭
Light-Scattering Study of the Structure of Aggregates and Gels Formed by Heat-Denatured Whey Protein Isolate and β-Lactoglobulin at Neutral pH
1个月前
已完结
Incorporation of various pea components in goat yogurt: Microstructure and physicochemical characteristics
1个月前
已完结
Pre- and probiotic overview
1个月前
已完结
Recent advances in mung bean protein: From structure, function to application
1个月前
已完结
皖公网安备34019202002308
