Lv21
128 积分 2025-10-19 加入
β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions
17天前
已完结
Structure remodeling of soy protein-derived amyloid fibrils mediated by epigallocatechin-3-gallate
1个月前
已完结
Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils
2个月前
已完结
Elucidating the modulatory influence of Hofmeister divalent ions on the structural dynamics and rheological properties of soy protein amyloid fibrils
2个月前
已完结
Foams Stabilized by β-Lactoglobulin Amyloid Fibrils: Effect of pH
2个月前
已完结
Inhibition of amyloid fibril formation of β-lactoglobulin by natural and synthetic curcuminoids
2个月前
已完结
Characterization of the fibrillation of pumpkin seed protein: Kinetics, structure, and fibril-forming regions
2个月前
已完结
Effect of pH, NaCl, CaCl 2 and Temperature on Self-Assembly of β-Lactoglobulin into Nanofibrils: A Central Composite Design Study
2个月前
已完结
Peptides are Building Blocks of Heat-Induced Fibrillar Protein Aggregates of β-Lactoglobulin Formed at pH 2
2个月前
已完结
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