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20 积分 2025-04-01 加入
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
2个月前
已完结
Relations between rheological properties and network structure of soy protein gels
2个月前
已完结
Characterization of polysaccharide fractions from fruit of Actinidia arguta and assessment of their antioxidant and antiglycated activities
3个月前
已完结
Oil uptake and texture development in fried potato slices
3个月前
已完结
Responsive Liquid Crystalline Materials Based on Interfacial Photocatalytic Processes
3个月前
已完结
Functional food packaging for reducing residual liquid food: Thermo-resistant edible super-hydrophobic coating from coffee and beeswax
7个月前
已完结
Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major)
11个月前
已完结
Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits
1年前
已完结
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