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Polyphenols Improve the Digestibility of Eel Myofibrillar Protein by Alleviating Oxidation Through Noncovalent Interaction
1个月前
已完结
Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties
1个月前
已完结
Epigallocatechin gallate (EGCG) modification of structural and functional properties of whey protein isolate
1个月前
已完结
Recent Advances on Emulsion and Foam Stability
1个月前
已完结
Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior
1个月前
已完结
Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics
1个月前
已完结
Characterization of the improved functionality in soybean protein-proanthocyanidins conjugates prepared by the alkali treatment
1个月前
已完结
How do pH and polyphenols affect the foaming properties of ovalbumin?
1个月前
已完结
Polyphenols Weaken Pea Protein Gel by Formation of Large Aggregates with Diminished Noncovalent Interactions
2个月前
已完结
The structure, antioxidant activity, and stability of fish gelatin/chitooligosaccharide nanoparticles loaded with apple polyphenols
2个月前
已完结
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