Lv11
82 积分 2025-02-27 加入
Significant Roles of Ions in Enhancing and Functionalizing Anisotropic Hydrogels
24天前
已完结
Temperature-dependent gelation of oyster protein: Structural insights and network formation mechanisms
25天前
已完结
Cooking‐Induced Protein Modifications in Meat
25天前
已完结
Blessings in disguise: Bio-functional benefits of grape seed extracts
26天前
已完结
Biodegradable Anti-Ultraviolet Film from Modified Gallic Acid Cross-linked Gelatin
26天前
已完结
An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions
30天前
已完结
Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins
30天前
已完结
Multifunctional Metal–Phenolic Networks: A Game-Changer in Food Preservation Technologies
1个月前
已完结
κ-Carrageenan improves the gelation capacity of Antarctic krill myofibrillar proteins through covalent and noncovalent interactions
1个月前
已完结
Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions
1个月前
已完结
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