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62 积分
2024-05-24 加入
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Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility
6天前
已关闭
Complexes of bovine serum albumin with sulphated polysaccharides: effects of pH, ionic strength and high pressure treatment
6天前
已完结
Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of oil/water emulsions
6天前
已关闭
A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability
6天前
已完结
Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes
6天前
已完结
Thermodynamics of protein association reactions: forces contributing to stability
6天前
已完结
Spectroscopic methods for analysis of protein secondary structure
6天前
已完结
Investigating on the interaction behavior of soy protein hydrolysates/β-glucan/ferulic acid ternary complexes under high-technology in the food processing: High pressure homogenization versus microwave treatment
6天前
已完结
Physicochemical, functional, and digestive characteristics of tea seed cake protein obtained by ultrafiltration
19天前
已完结
A water-only process to fractionate yellow peas into its constituents
22天前
已完结
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文件损坏,除了第一页都是空白的没有内容
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