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940 积分
2023-02-02 加入
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Covalent Adduct Formation between β-Lactoglobulin and Flavor Compounds under Thermal Treatments That Mimic Food Pasteurization or Sterilization
10天前
已完结
Enzymatic Control of the Conformational Landscape of Self‐Assembling Peptides
14天前
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Effect of Oxidation and Protein Unfolding on Cross-Linking of β-Lactoglobulin and α-Lactalbumin
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Peptide Self-assembly: From Ordered to Disordered
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Hollow Octadecameric Self-Assembly of Collagen-like Peptides
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Mild Enzyme-Induced Gelation Method for Nanoparticle Stabilization: Effect of Transglutaminase and Laccase Cross-Linking
14天前
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Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein
14天前
已完结
Rational Design of Amyloid‐Like Fibrillary Structures for Tailoring Food Protein Techno‐Functionality and Their Potential Health Implications
14天前
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Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins
14天前
已完结
Hydrothermal Treatments Cause Wheat Gluten-Derived Peptides to Form Amyloid-like Fibrils
14天前
已完结
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