Lv3
280 积分 2024-03-18 加入
A comparison of micellar casein and β‐casein as sources of basic peptides through tryptic hydrolysis and their enrichment using two‐stage ultrafiltration
1个月前
已完结
Casein Micelle Structure and Stability
1个月前
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Structural aspects of protein kinase control—role of conformational flexibility
1个月前
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Review: Casein Micelle Structure; An Examination of Models
1个月前
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High moisture extrusion of pulse proteins: Texture, structure, and in vitro digestion characteristics of extrudates
1个月前
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Effect of wheat aleurone on lard emulsions during in vitro digestion
1个月前
已完结
Formation of casein micelles simulating human milk casein composition from bovine caseins: Micellar structure and in vitro infant gastrointestinal digestion
1个月前
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Simulated gastrointestinal protein digestion of sheep and goat milk infant formulae
1个月前
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Oxidative stability and antioxidant activity of bovine, caprine, ovine and asinine milk
1个月前
已完结
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