Lv5
940 积分 2024-10-24 加入
Elucidating the fibril formation and degradation process of soy protein: identification of fibril-forming regions and insights into the self-assembly mechanism
6天前
已完结
Regulating the structure and hydrogel properties of soy protein amyloid fibrils through metal ion-mediated alkaline dialysis strategy
6天前
已完结
Exploring the time-regulated fibrillation of chickpea protein isolate: Formation, structural characteristics, and improved functional properties
6天前
已完结
Combining protein fibrosis with dynamic non-covalent crosslink to improve the mechanical properties of high internal phase emulsion and its application in hollow model printing
6天前
已完结
Bidirectional regulation of gluten amyloid fibril formation by hydrocolloids during boiling
14天前
已完结
Mechanistic insights into soy protein fibrillation regulated by CaCl2 concentration: Fibrillation kinetics, fibril morphology, and peptide composition
15天前
已完结
The Formation Mechanism of Zein Gel Induced by Amyloid-like Fibrils
20天前
已完结
Plant-based emulsion gels assembled from potato protein, β-glucan and olive oil: Structure, functionality, and application as low-fat butter replacers
1个月前
已关闭
Ultrasonic modified ovalbumin-fish oilemulsion gel: A novel strategy for replacinganimal fat
1个月前
已关闭
A novel bigel type featured as O1/W/O2 microstructure achieved by whey protein aggregates as dual-interfaces mediator: Enabling dual functions in low-fat cream cheese simulation and co-delivery of pterostilbene/gallic acid
1个月前
已完结
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