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40 积分 2024-09-04 加入
Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction
15天前
已完结
Characterization of Antioxidant and ACE-Inhibitory Activities of Protein Hydrolysates from Seaweed
25天前
已关闭
Characterization of Antioxidant and ACE-Inhibitory Activities of Protein Hydrolysates from Seaweed (Ulva lactuca)
26天前
已完结
Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms
27天前
已完结
Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid
28天前
已完结
Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat Extracts
28天前
已完结
Cleavage of structural proteins during the assembly of the head of bacteriophage T4
1个月前
已完结
The Formation and Disaggregation of Soy Protein Isolate Fibril: Effects of pH
2个月前
已完结
Concentration-gradient-driven nanocapsule formation
5个月前
已完结
Interaction between fish myoglobin and myosin in vitro
5个月前
已完结
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