Lv3
390 积分 2021-10-13 加入
An insight into the changes in conformation and emulsifying properties of soy β-conglycinin and glycinin as affected by EGCG: Multi-spectral analysis
1年前
已完结
Structure remodeling of soy protein-derived amyloid fibrils mediated by epigallocatechin-3-gallate
2年前
已完结
Single-molecule fluorescence imaging and deep learning reveal highly heterogeneous aggregation of amyloid-β
2年前
已完结
Advances In Food Colloids
2年前
已关闭
Food Macromolecules and Colloids
2年前
已完结
Characteristics, Purification, and the Recent Applications of Soybean Oil in Fat-Based Food Products: A Review
3年前
已完结
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