Lv2
130 积分 2024-10-24 加入
The construction of Moringa oleifera seed protein emulsion: in vitro digestibility and delivery of β-carotene
27天前
已完结
Effects of various acids on physical stability, rheological characteristics and curcumin encapsulation of whey protein isolate Pickering emulsion gels
28天前
已完结
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
3个月前
已完结
Generation of elliptical perfect optical vortex beams and their propagation in free-space
3个月前
已完结
漆酶在饺子皮面团制作中的应用
3个月前
已完结
Laccase-aided protein modification: Effects on the structural properties of acidified sodium caseinate gels
7个月前
已完结
Laccases in food processing: Current status, bottlenecks and perspectives
7个月前
已完结
Effect of ultrasound on structure and functional properties of laccase-catalyzed α-lactalbumin
7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
7个月前
已完结
Improving the functionality of pea protein with laccase-catalyzed crosslinking mediated by chlorogenic acid
7个月前
已完结
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