Lv51
1000 积分 2023-08-30 加入
Comparative study of binding interactions between different dietary flavonoids and soybean β-conglycinin and glycinin: Impact on structure and function of the proteins
3小时前
待确认
The binding mechanism of lecithin to soybean 11S and 7S globulins using fluorescence spectroscopy
5小时前
待确认
Separation of Storage Proteins (7S and 11S) from Soybean Seed, Meals and Protein Isolate Using an Optimized Method Via Comparison of Yield and Purity
6小时前
已完结
Effect of gellan gum on structural, gelling, and rheological properties of heat-induced gels prepared by soybean protein isolate hydrolysates
18天前
已关闭
Composite gel based on κ-carrageenan-soybean isolate protein/soy protein fibrils: Focus on structural differences and gel properties
18天前
已完结
Determination of the domain structure of the 7S and 11S globulins from soy proteins by XRD and FTIR
1个月前
已完结
Interactions between 7S/11S soybean globulins and wheat proteins during dough making
1个月前
已完结
Structure formation in high moisture extrudates produced from soy protein fractions varying in 7S/11S globulin ratio
1个月前
已完结
Texture and rehydration properties of texturised soy protein: analysis based on soybean 7S and 11S proteins
1个月前
已完结
Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration
2个月前
已完结
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