Lv1
40 积分 2024-08-08 加入
低温电磁，X射线衍射和原子模拟揭示了决定因素形成超分子髓鞘样蛋白脂质晶格
1个月前
已完结
The Biosynthesis and Applications of Protein Lipidation
1个月前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
1个月前
已完结
Raman spectroscopic study of changes in fish actomyosin during setting. Journal of Agricultural and Food Chemistry,
1个月前
已完结
Multifunctional Temperature-Sensitive Lipid–Protein–Polymer Conjugates: Tailored Drug Delivery and Bioimaging
1个月前
已完结
Proteins at liquid interfaces. III. Molecular structures of adsorbed films
1个月前
已完结
Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier
1个月前
已完结
Cold Stage Scanning Electron Microscopy Study of Meat Batters
2个月前
已完结
Factors influencing meat emulsion properties and product texture: A review
2个月前
已完结
Effects of mono- and diglycerides of fatty acids on the milk fat globule membrane after heat treatment
2个月前
已完结
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