Lv5
1176 积分 2025-09-29 加入
Hybrid casein micelle-inspired proteoliposomes for food fortification with water-soluble compounds
23天前
已完结
Electrostatic gating synergizing with size sieving: A MOF-Based nanofiltration membrane for mitigating the permeability-selectivity trade-off in lithium recovery
25天前
已完结
Modifying cottonseed protein: Effect of sonication and localized proteolysis on molecular conformation, thermal stability, and solubility
1个月前
已完结
Modifying cottonseed protein: Effect of sonication and localized proteolysis on molecular conformation, thermal stability, and solubility
1个月前
已关闭
Imaging of the human cardiovascular system using the rapid echo flow-rephased spin-echo technique
3个月前
已完结
Effects of Matrix Structure on Protein Digestibility and Antioxidant Property of Different Soybean Curds During In Vitro Digestion
3个月前
已完结
Flavor formation by amino acid catabolism in low-salt sufu paste, a Chinese fermented soybean food
3个月前
已完结
Unraveling umami complexity: From exploring umami peptides in fermented soybean curd to molecular elucidation of taste mechanisms
3个月前
已完结
Comparable analysis of flavor compounds and quality assessment of fermented bean curd using HS-SPME-GC/MS and colorimetric sensor array
3个月前
已完结
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