Lv3
258 积分 2025-11-11 加入
L-arginine and l-lysine improve the uniformity and physicochemical properties of pale, soft, and exudative-like myofibrillar proteins gel by inhibiting their dynamic thermal aggregation behaviors
11天前
已完结
l-Arginine and l-lysine improve the emulsifying and dissolution properties of pale, soft, exudative-like chicken myofibrillar proteins by modifying their conformations
11天前
已完结
Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate
11天前
已完结
L-Arginine/L-lysine improved textural properties and water holding capacity of whey protein gels formed at various pH values
11天前
已关闭
Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate
11天前
已完结
Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction
11天前
已完结
Effects of l-arginine/l-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate
11天前
已完结
Functional modulation of proteins by basic amino acids: mechanisms, applications, and future prospects
11天前
已完结
Microencapsulation of epiphytic coffee yeasts by spray drying using different wall materials: Implementation in coffee medium
1个月前
已完结
Error logs in the second language classroom: Exploring the relationship between learner engagement with written corrective feedback and improvements in writing accuracy
4个月前
已完结
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