Lv1
52 积分 2023-12-17 加入
Physicochemical and functional property of the Maillard reaction products of soy protein isolate with L‐arabinose/D‐galactose
3天前
已完结
The structure and stability analysis of the pea seed legumin glycosylated by oligochitosan
4天前
已完结
Effect of Ultrasonic Treatment on the Graft Reaction between Soy Protein Isolate and Gum Acacia and on the Physicochemical Properties of Conjugates
10天前
已完结
Thermal denaturation of whey proteins in skim milk
19天前
已完结
Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility
26天前
已完结
A Physically Cross-Linked Sodium Alginate–Gelatin Hydrogel with High Mechanical Strength
4个月前
已完结
Peptides are Building Blocks of Heat-Induced Fibrillar Protein Aggregates of β-Lactoglobulin Formed at pH 2
4个月前
已完结
The Effect of Solution pH on the Structure and Stability of Lysozyme Amyloid Fibrils
4个月前
已完结
Effect of ethanol concentration on conjugates of gallic acid and whey protein isolate: structural and functional properties
4个月前
已完结
Different Folding States from the Same Protein Sequence Determine Reversible vs Irreversible Amyloid Fate
4个月前
已完结
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