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60 积分 2024-02-23 加入
Mechanism on the Allergenicity Changes of α‐Lactalbumin Treated by Sonication-Assisted Glycation during In Vitro Gastroduodenal Digestion
8天前
已完结
Ginsenoside derivatives inhibit advanced glycation end-product formation and glucose-fructose mediated protein glycation in vitro via a specific structure-activity relationship
1个月前
已完结
Research progress on the application of different preservation methods for controlling fungi and toxins in fruit and vegetable
2个月前
已完结
Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation
2个月前
已完结
Selenization of ovalbumin by dry-heating in the presence of selenite: Effect on protein structure and antioxidant activity
2个月前
已完结
Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates
2个月前
已完结
Evaluation of citrus pectin extraction methods: Synergistic enhancement of pectin's antioxidant capacity and gel properties through combined use of organic acids, ultrasonication, and microwaves
2个月前
已完结
Antioxidative peptides:Trends and perspectives for future research
2个月前
已完结
Regulatory mechanisms of phosphorylation in ovalbumin self-assembly for aggregates formation: Insights into size, structure, and morphology
2个月前
已完结
Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups
2个月前
已完结
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