Lv316
336 积分 2024-08-15 加入
Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins
17天前
已完结
Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications
18天前
已完结
Comparative study of the effects of ultrasonic power on the structure and functional properties of gliadin in wheat and green wheat
23天前
已完结
Structural Variations of Wheat Proteins under ultrasound treatment
23天前
已完结
The effect of ultrasonic waves on alpha-cellulose extraction from wheat bran to prepare alpha-cellulose nanofibers
24天前
已完结
Soy proteins: A review on composition, aggregation and emulsification
1个月前
已完结
Protein Processing in Food and Bioproduct Manufacturing and Techniques for Analysis
1个月前
已关闭
Formation, physiochemical stability, and bioaccessibility of quercetin-loaded α-lactalbumin amyloid-like fibril nanocomposite with ultrasound and its application in yogurt
1个月前
已完结
Amyloid-like Aggregation of Wheat Gluten and Its Components during Cooking: Mechanisms and Structural Characterization
1个月前
已完结
Preparation of improved gluten material and its adsorption behavior for congo red from aqueous solution
1个月前
已完结
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