Lv4
538 积分 2023-10-30 加入
Microstructural, Rheological, and Melting Behavior of Plant-Based Frozen Desserts Produced From Soy and Pea Protein Isolates
5天前
已完结
Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation
6天前
已完结
Biomaterials in cellular agriculture and plant-based foods for the future
12天前
已完结
Molecular dynamics-guided insight into the adsorption–inhibition mechanism for controlling ice growth/melt of antifreeze protein type IV mutant from longhorn sculpin fish
24天前
已完结
Development of Low Immunogenic Antifreeze Peptides for Cryopreservation
24天前
已完结
Redesign of air/oil-water interface via physical fields coupled with pH shifting to improve the emulsification, foaming, and digestion properties of plant proteins
1个月前
已完结
Buffering capacity of commercially available foods is influenced by composition and initial properties in the context of gastric digestion
1个月前
已完结
Site-specific water dynamics in the first hydration layer of an anti-freeze glyco-protein: a simulation study
1个月前
已完结
Effects of "antifreeze" oligopeptides and electric fields on unidirectional ice growth in thin water layers
1个月前
已完结
Molecular dynamics-guided insight into the adsorption–inhibition mechanism for controlling ice growth/melt of antifreeze protein type IV mutant from longhorn sculpin fish
1个月前
已完结
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