Lv11
50 积分 2025-11-03 加入
Epigallocatechin gallate (EGCG) modification of structural and functional properties of whey protein isolate
9天前
已完结
Recent Advances on Emulsion and Foam Stability
10天前
已完结
Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior
11天前
已完结
Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics
11天前
已完结
Characterization of the improved functionality in soybean protein-proanthocyanidins conjugates prepared by the alkali treatment
13天前
已完结
How do pH and polyphenols affect the foaming properties of ovalbumin?
15天前
已完结
Polyphenols Weaken Pea Protein Gel by Formation of Large Aggregates with Diminished Noncovalent Interactions
16天前
已完结
The structure, antioxidant activity, and stability of fish gelatin/chitooligosaccharide nanoparticles loaded with apple polyphenols
16天前
已完结
Revealing binding mechanism of β-casein to chrysin, apigenin, and luteolin and locating its binding pockets by molecular docking and molecular dynamics
19天前
已完结
Interactions between Salivary Proteins and Apple Polyphenols and the Fate of Complexes during Gastric Digestion
20天前
已完结
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