Lv5
1120 积分 2025-12-16 加入
Crustacean and Mollusc Shell Proteins: Origin, Structure, and Functionality
1个月前
已完结
Effect of ultrasound-assisted pretreatment in combination with heating on characteristics and antioxidant activities of protein hydrolysate from edible bird’s nest co-product
2个月前
已完结
Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis
2个月前
已完结
Improved Method for Determining Food Protein Degree of Hydrolysis
2个月前
已完结
Synergistic strongly coupled super-deamidation of wheat gluten by glucose-organic acid natural deep eutectic solvent and the efficaciousness of structure and functionality
2个月前
已完结
Nanoscaled pearl powder accelerates wound repair and regeneration in vitro and in vivo
3个月前
已完结
Proteomics Analysis of the Nacre Soluble and Insoluble Proteins from the Oyster Pinctada margaritifera
3个月前
已完结
Protective Effect of the Pearl Extract from Pinctada fucata martensii Dunker on UV‐Induced Photoaging in Mice
3个月前
已完结
Abstracts: Comparison of hydration, tyrosinase resistance, and antioxidant activation in three kinds of pearl powders
3个月前
已完结
Effect of pH-shift and saltwater extraction methods on the protein properties of by-product from Japanese pearl oysters (Pinctada fucata martensii): Nutritional value and structural characteristics
3个月前
已完结
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