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100 积分 2024-03-03 加入
Regulation Mechanism of Phenolic Hydroxyl Number on Self-Assembly and Interaction between Edible Dock Protein and Hydrophobic Flavonoids
10小时前
待确认
Comparison of Alternative Protein Hydrogels for Delivering Myricetin: Interaction Mechanism and Stability Evaluation
10小时前
已完结
Lentil Protein and Tannic Acid Interaction Limits in Vitro Peptic Hydrolysis and Alters Peptidomic Profiles of the Proteins
11小时前
已完结
Polyphenols Improve the Digestibility of Eel Myofibrillar Protein by Alleviating Oxidation Through Noncovalent Interaction
11小时前
已完结
Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion
5天前
已完结
Dairy glycoconjugate emulsifiers: casein–maltodextrins
2个月前
已完结
Effect of Dextran on Protein Stability and Conformation Attributed to Macromolecular Crowding
2个月前
已完结
Time effect on structural and functional properties of whey protein isolate‐gum acacia conjugates prepared via Maillard reaction
2个月前
已完结
Drug design strategies that aim to improve the low solubility and poor bioavailability conundrum in quercetin derivatives
2个月前
已完结
Enhancement of non-covalent interaction between soy protein isolate and quercetin by sodium alginate
5个月前
已完结
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