Lv5
1558 积分 2024-04-24 加入
Synergistic effects of heating and ultrasonic co-treatment on pea protein functionality: Self-assembled protein carriers for enhanced resveratrol solubility
2天前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
1个月前
已完结
Glycation modification of protein hydrolysate from channel catfish (Ictalurus Punetaus) viscera to mitigate undesirable flavor: Unraveling structure and flavor characteristics
1个月前
已完结
Artificial Intelligence Technology Assists Enzyme Prediction and Rational Design
5个月前
已完结
Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides
5个月前
已完结
Modifying duck myofibrillar proteins using sodium bicarbonate under cold plasma treatment: Impact on the conformation, emulsification, and rheological properties
8个月前
已完结
Structural investigation, computational analysis, and theoretical cryoprotectant approach of antifreeze protein type IV mutants
8个月前
已完结
Caffeic acid production from glucose using metabolically engineered Escherichia coli
8个月前
已完结
Microbial Production of Caffeic Acid
8个月前
已完结
Engineering Hydroxylase Activity, Selectivity, and Stability for a Scalable Concise Synthesis of a Key Intermediate to Belzutifan
11个月前
已完结
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