Lv2
140 积分 2024-10-24 加入
Effects of various acids on physical stability, rheological characteristics and curcumin encapsulation of whey protein isolate Pickering emulsion gels
4小时前
待确认
酪氨酸酶、漆酶和谷氨酰胺转氨酶催化交联蛋白质的比较分析
2个月前
已完结
Generation of elliptical perfect optical vortex beams and their propagation in free-space
2个月前
已完结
漆酶在饺子皮面团制作中的应用
2个月前
已完结
Laccase-aided protein modification: Effects on the structural properties of acidified sodium caseinate gels
6个月前
已完结
Laccases in food processing: Current status, bottlenecks and perspectives
6个月前
已完结
Effect of ultrasound on structure and functional properties of laccase-catalyzed α-lactalbumin
6个月前
已关闭
Combining phenolic grafting and laccase-catalyzed cross-linking: Effects on structures, technofunctional properties and human immunoglobulin E binding capacity of egg white proteins
6个月前
已完结
Improving the functionality of pea protein with laccase-catalyzed crosslinking mediated by chlorogenic acid
6个月前
已完结
Effect of transglutaminase and laccase on pea protein gel properties compared to that of soybean
6个月前
已完结
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