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46 积分 2024-02-28 加入
The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size
7天前
已完结
Effects of polyethylene glycol on protein interactions
1个月前
已完结
pH‐Responsive Protein Conformation Transistor
5个月前
已完结
Exploring changes in aggregation and gel network morphology of soybean protein isolate induced by pH, NaCl, and temperature in view of interactions
6个月前
已完结
Rheological Tunable Magnetic Fluids with Long‐Term Stability
7个月前
已完结
Influence of repeated freeze-thaw treatments on the oxidation and degradation of muscle proteins from mirror carp (Cyprinus carpio L.), based on myofibrillar protein structural changes
10个月前
已完结
Characterization of intermediate state of myoglobin in the presence of PEG 10 under physiological conditions
10个月前
已完结
Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic Treatment
11个月前
已完结
Polyethylene glycol induced structural modulation of holo alpha-lactalbumin: In vitro and in vivo approach towards protein stability
1年前
已完结
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