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0 积分 2023-10-27 加入
Roles of soybean β-conglycinin subunit fractions in fibril formation and the effects of glycinin on them
4个月前
已完结
Structural insights into acidic heating-induced amyloid fibrils derived from soy protein as a function of protein concentration
4个月前
已完结
Effect of 2,2-azobis (2-amidinopropane) dihydrochloride oxidized casein on the microstructure and microrheology properties of emulsions
4个月前
已完结
Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins
4个月前
已完结
Effects of ultrasound on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates
4个月前
已完结
Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins
4个月前
已完结
Effects of microwave on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates
4个月前
已完结
The temporal evolution mechanism of structure and function of oxidized soy protein aggregates
4个月前
已完结
AAPH-oxidised whey protein isolate forms a weak interfacial layer and promotes lipid oxidation in oil-in-water emulsions
4个月前
已完结
Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates
5个月前
已完结
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