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66 积分 2023-12-19 加入
Carboxymethylation and cross-linking of konjac glucomannan: structure and properties
2天前
已完结
Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins
1个月前
已完结
Effect of Acid Modification of Soy Glycinin on Its Interfacial and Emulsifying Properties
1个月前
已完结
Structural characteristics, techno-functionalities, innovation applications and future prospects of soybean β-conglycinin/glycinin: a comprehensive review
1个月前
已完结
Structural and Functional Analysis of Various Globulin Proteins from Soy Seed
1个月前
已完结
Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures
2个月前
已完结
The Story of Soy
2个月前
已完结
Comparative analysis of seed proteome of Glycine max and Glycine soja
2个月前
已完结
Lima bean (Phaseolus lunatus Linn.) protein isolate as a promising plant protein mixed with xanthan gum for stabilizing oil‐in‐water emulsions
3个月前
已完结
pH-Shifting combined with ultrasound treatment of emulsion-filled β-conglycinin gels as β-carotene carriers: Effect of emulsion concentration on gel properties
3个月前
已完结
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