Lv3
220 积分 2024-01-14 加入
Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate
4小时前
待确认
A Phosphorylated Zein–Carboxymethyl Chitosan Nanoparticle-Stabilized W/O/W Emulsion: Dual Delivery of Arbutin and Resveratrol for Antioxidant, Whitening, and Transdermal Applications
2个月前
已完结
Amyloid-like Aggregation of Wheat Gluten and Its Components during Cooking: Mechanisms and Structural Characterization
5个月前
已完结
Investigation of the Differences in Amyloid-Like Fibrils Derived from Wheat Gluten with Varying Structures under Typical Food Processing Conditions
5个月前
已完结
Comparison of Fibrillation Ability, Self-Assembly Behavior and Structural Characteristics of Wheat Gluten and Its Components Amyloid Fibrils
5个月前
已完结
Hydrothermal Treatments Cause Wheat Gluten-Derived Peptides to Form Amyloid-like Fibrils
5个月前
已完结
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