Lv311
338 积分 2025-05-12 加入
Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes
2天前
已完结
Differential binding of gallic acid and epigallocatechin gallate to whey protein affects the interfacial adsorption and gastric digestion of O/W emulsion
3天前
已完结
Binding affinity and antioxidant activity of the complex of (-)-epigallocatechin-3-gallate and whey protein isolate: Effect of ultrasound pretreatment
3天前
已完结
Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt
16天前
已完结
Protein/peptide-polyphenol Interactions: Molecular mechanisms, functional synergy, and emerging applications
1个月前
已完结
Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese
1个月前
已完结
Effects of pre-emulsification with whey protein and high temperature sterilisation on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese
1个月前
已完结
Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates
1个月前
已完结
Effect of different polyphenols on the stability and digestibility of multilayer emulsions fabricated from polyphenol-protein covalent complexes
1个月前
已完结
Modification of whey protein isolate by ultrasound-assisted pH shift for complexation with carboxymethylcellulose: Structure and interfacial properties
1个月前
已完结
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