A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels)

Thermodynamic binding properties of a novel umami octapeptide K1 ADEDSLA8 and its mutational variants p.A2G, p.D5E, and p.A2G + p.D5E (BMP) in complex with the umami receptor hT1R1/hT1R3

Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch

不同分子量低聚肽筛选用膜过滤装置

一种小麦低聚肽螯合钙的制备装置

A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels)

Thermodynamic binding properties of a novel umami octapeptide K1 ADEDSLA8 and its mutational variants p.A2G, p.D5E, and p.A2G + p.D5E (BMP) in complex with the umami receptor hT1R1/hT1R3

Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch

不同分子量低聚肽筛选用膜过滤装置

一种小麦低聚肽螯合钙的制备装置

A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels)

Thermodynamic binding properties of a novel umami octapeptide K1 ADEDSLA8 and its mutational variants p.A2G, p.D5E, and p.A2G + p.D5E (BMP) in complex with the umami receptor hT1R1/hT1R3

Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch

不同分子量低聚肽筛选用膜过滤装置

一种小麦低聚肽螯合钙的制备装置