Lv4
580 积分 2024-08-24 加入
Characterization of the Heat Treatment Undergone by Milk Using Two Inhibition ELISAs for Quantification of Native and Heat Denatured α-Lactalbumin
18小时前
待确认
Optimization of ultrasonic assisted membrane strategy for saponins from Gynostemma Pentaphyllum with response surface methodology
2天前
已完结
Differential Scanning Calorimetry Quantification of Whey Proteins
19天前
已完结
Microencapsulation: An overview on concepts, methods, properties and applications in foods
5个月前
已完结
The role of continuous phase rheology on the stabilization of edible foams: A review
6个月前
已完结
Insights into interactions between food polyphenols and proteins: An updated overview
7个月前
已完结
Comparison of interaction, structure, and cell proliferation of α‐lactalbumin–safflower yellow complex induced by microwave heating or conventional heating
7个月前
已完结
Effects of Thermal Denaturation and Aggregation on Solubility of Soy Protein Isolates
7个月前
已完结
Analysis of β-lactoglobulin–epigallocatechin gallate interactions: the antioxidant capacity and effects of polyphenols under different heating conditions in polyphenolic–protein interactions
7个月前
已完结
A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges
8个月前
已完结
皖公网安备34019202002308
