Lv41
670 积分 2024-03-29 加入
Enzyme-Induced Gelation of Extensively Hydrolyzed Whey Proteins by Alcalase: Peptide Identification and Determination of Enzyme Specificity
1个月前
已完结
Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion
1个月前
已完结
Effect of ultrasonication on the protein–polysaccharide complexes: a review
1个月前
已完结
Novel Casein-Derived Peptide-Zinc Chelate: Zinc Chelation and Transepithelial Transport Characteristics
1个月前
已完结
Plasmonic Nanoparticles with Supramolecular Recognition
2个月前
已完结
Functional colloids from proteins and polysaccharides for food applications
2个月前
已完结
Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly
2个月前
已完结
Spontaneous Assembly and Induced Aggregation of Food Proteins
2个月前
已完结
Microfluidic‐Assisted Self‐Assembly of Molecular Hydrogelator at Water–Water Interfaces for Continuous Fabrication of Supramolecular Microcapsules
2个月前
已完结
Plant Protein Fibers Obtained by Microfluidic Spinning Technology: An Insight into the Fabrication, Characterization, and Digestive Characteristics
2个月前
已完结
皖公网安备34019202002308
