Lv51
1126 积分 2024-08-15 加入
Comparative study of the effects of ultrasonic power on the structure and functional properties of gliadin in wheat and green wheat
1小时前
已完结
Hydrothermal Treatments Cause Wheat Gluten-Derived Peptides to Form Amyloid-like Fibrils
1个月前
已完结
Zeta potentials of gum arabic stabilised oil in water emulsions
2个月前
已关闭
Promoting Ovalbumin Amyloid Fibrils Formation by Cold Plasma Treatment and Improving its Emulsifying Properties
2个月前
已完结
Frequency and thermal effects on the enhancement of transdermal transport by sonophoresis
2个月前
已完结
Frequency dependence of ultrasonic effects on the kinetics of hen egg white lysozyme fibrillation
2个月前
已完结
Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment
2个月前
已完结
Extracellular matrix components modulate different stages in β2-microglobulin amyloid formation
3个月前
已完结
Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein
3个月前
已完结
Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
3个月前
已完结
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