Lv61
1820 积分 2024-03-29 加入
Analysis of Solid-State Reaction Mechanisms with Two-Dimensional Fourier Transform Infrared Correlation Spectroscopy
14天前
已完结
Trend of Two-Dimensional Correlation Spectroscopy (2D-COS)
14天前
已完结
Synergistic effects of heating and ultrasonic co-treatment on pea protein functionality: Self-assembled protein carriers for enhanced resveratrol solubility
16天前
已完结
Acid gelation of mixed thermal aggregates of pea globulins and β-lactoglobulin
24天前
已完结
pH and ionic strength induced complex coacervation of Pectin and Gelatin A
1个月前
已完结
Selective Complex Coacervation of Pea Whey Proteins with Chitosan To Purify Main 2S Albumins
1个月前
已完结
Preparation of nanofibrillar carbon from chitin nanofibers
1个月前
已完结
A review of techno-functional properties of legume proteins and their potential for development of new products
1个月前
已完结
Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?
1个月前
已完结
Gelation of food protein-protein mixtures
1个月前
已完结
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