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Investigating Changes in the Physicochemical and Structural–Functional Properties of Soybean Milk Under an Industry-Scale Microfluidization System
15小时前
已完结
Stabilization of calcium-fortified soy protein emulsions by calcium chelating agent sodium tripolyphosphate
1个月前
已完结
Stabilization of calcium-fortified soy protein emulsions by calcium chelating agent sodium tripolyphosphate
1个月前
已关闭
Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception
1年前
已完结
Understanding Nanoparticle Toxicity Mechanisms To Inform Redesign Strategies To Reduce Environmental Impact
1年前
已完结
Molecular characterization of interactions between lectin - A protein from common edible mushroom (Agaricus bisporus) - And dietary carbohydrates
2年前
已完结
pH-induced egg white protein foaming properties enhancement: Insight into protein structure and quantitative proteomic analysis at protein adsorption layer
2年前
已完结
High-pressure microfluidization of whey proteins: impact on protein structure and ability to bind and protect lutein
2年前
已完结
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