Lv1
42 积分 2025-11-03 加入
Assessment of the effect of metal-phenolic networks on the IgE/IgG binding capacity and functional properties of whey protein isolates
1个月前
已完结
Glycosylation of whey protein-gallic acid conjugates with pectin: Improved emulsifying property and interfacial behavior
1个月前
已完结
Comparative analysis of non-covalent complexation between isomeric polyphenols and soy protein isolate: Focus on interaction mechanisms, interfacial behavior, and emulsion stability
2个月前
已完结
Preferential Binding of Cations Modulates Electrostatically Driven Protein Aggregation and Disaggregation
2个月前
已完结
Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities
2个月前
已完结
Insight into emulsion gels stabilized by soy protein isolate–flavonoid complexes: based on structural, interfacial, and emulsifying properties of the protein
2个月前
已完结
Impact of cold plasma-assisted Non-thermal deamidation and glycosylation on the construction of sugar derivative-zein conjugates for enhancing pickering foam stability: Technical principles and molecular interactions
2个月前
已完结
Insight into structural changes in heat-induced whey protein-fucoidan hydrogel by SR-IR and molecular docking techniques
3个月前
已完结
Adsorption characteristics of peptides on ω-functionalized self-assembled monolayers: a molecular dynamics study
3个月前
已完结
Thermal processing modulates the interaction between whey proteins with variable hydrolysis and polyphenols: Implications for structural and functional properties
3个月前
已完结
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