Lv4
730 积分 2022-10-23 加入
Structural basis for the formation of soy protein nanofibrils
17天前
已完结
Liquefaction of soybean protein and its effects on the properties of soybean protein adhesive
17天前
已完结
Actin, actin-binding proteins, and actin-related proteins in the nucleus
17天前
已完结
In-vitro fibrin assembly: From the bulk to the interface
17天前
已完结
Microwave-assisted selective acetylation of Kraft lignin: Acetic acid as a sustainable reactant for lignin valorization
17天前
已完结
Parametric and modeling studies of Rhodamine-B adsorption using coconut coir-based materials as eco-friendly adsorbents
17天前
已完结
Spectral, structural, and thermodynamic properties of acetic acid–water solutions at different temperatures: A complete guideline for understanding bonding and structure of binary solutions
17天前
已完结
Nutritional and functional aspects of fermented algae
17天前
已完结
Effect of extraction and purification on the structure and activity of Flammulina velutipes polysaccharides: a review
17天前
已完结
Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels
18天前
已完结
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