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48 积分
2023-03-21 加入
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Exploration of interaction between porcine myofibrillar proteins and selected ketones by GC–MS, multiple spectroscopy, and molecular docking approaches
2小时前
已完结
Adsorption of microgel aggregates formed by assembly of gliadin nanoparticles and a β-lactoglobulin fibril-peptide mixture at the air/water interface: Surface morphology and foaming behavior
2天前
已完结
Physicochemical and foam properties of ovalbumin-carboxymethylcellulose mixtures after mild heat treatment: Comparison of electrostatic repulsion and attraction
4天前
已完结
Structure and functional properties of rice protein–dextran conjugates prepared by the Maillard reaction
5天前
已完结
Identification of Protein Surfaces and Interaction Sites by Hydrophilicity Analysis
6天前
已完结
Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese
8天前
已完结
Selected Post-Heating Properties of Microwave or Hot Water Heated Egg White for In-Shell Pasteurization
14天前
已完结
Evaluation of structural characteristics determining surface and foaming properties of β-lactoglobulin aggregates
14天前
已完结
Desalination of salted duck egg white assisted by gelatin: Foaming and interface properties of the mixed system
15天前
已完结
The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids
30天前
已完结
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