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70 积分 2024-04-01 加入
Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review
4个月前
已完结
The relationship between thermodynamic and structural properties of low and high amylose maize starches
4个月前
已完结
Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities
5个月前
已完结
Emulsifying properties of soy bean globulins and their variation with addition of some inorganic salts
5个月前
已完结
Nanostructured films from hierarchical self-assembly of amyloidogenic proteins
5个月前
已完结
Food protein-derived amyloids do not accelerate amyloid β aggregation
7个月前
已完结
Solubility and Emulsifying Properties of Soy Protein Isolates Modified by Pancreatin
7个月前
已完结
Characteristics Of Oat (Avena sativaL.) Seed Globulins
8个月前
已完结
Separation and characterization of oat globulin polypeptides
8个月前
已完结
Chemical characterization and functionality assessment of oat protein fractions
11个月前
已完结
液相色谱和光谱法结合化学计量学用于中药指纹图谱研究——不同基源、产地或炮制的中药质量评价与质量控制 赖燕华
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