Lv21
118 积分 2026-06-27 加入
Structural transitions and emulsification properties of pH-shift soy protein amyloid fibrils
5天前
已完结
Enhanced foaming and surface properties of soybean glycinin via hydrothermal treatment at acidic conditions
1个月前
已完结
Insights into citrus peel cellulose nanofiber enhanced pea protein isolate emulsion gels: Mechanical properties, microstructure, and gelation mechanism
1个月前
已完结
Copolymer hydrogel formed by κ-carrageenan and chickpea protein amyloid fibrils: From rheological properties to regulation of aggregation morphology
1个月前
已完结
Insights into citrus peel cellulose nanofiber enhanced pea protein isolate emulsion gels: Mechanical properties, microstructure, and gelation mechanism
1个月前
已完结
Formation of soy protein amyloid fibrils-tannic acid complexes: structure remodeling of fibrils and enhanced antioxidant properties
1个月前
已完结
皖公网安备34019202002308
