Lv39
310 积分 2025-09-18 加入
Impact of food processing methods and polyphenol interactions on the structural integrity and functionality of wheat gluten proteins
12小时前
已完结
Optimization of Deamidation of Casein by Protein-Glutaminase and Its Effect on Structural and Functional Properties
3天前
已完结
Synergistic effects of heating and ultrasonic co-treatment on pea protein functionality: Self-assembled protein carriers for enhanced resveratrol solubility
18天前
已完结
Ultrasound-assisted modification of soybean protein isolate with L-histidine: Relationship between structure and function
19天前
已完结
Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate
19天前
已完结
Ankaflavin and Monascin Prevent Fibrillogenesis of Hen Egg White Lysozyme: Focus on Noncovalent and Covalent Interactions
1个月前
已完结
Medicinal Chemistry Friendliness of Pigments from Monascus-Fermented Rice and the Molecular Docking Analysis of Their Anti-Hyperlipidemia Properties
1个月前
已完结
Encapsulation of Monascus pigments in gel in oil in water (G/O/W) double emulsion system based on sodium caseinate and guar gum
1个月前
已完结
Red yeast rice: a functional food used to reduce hyperlipidemia
1个月前
已完结
Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties
1个月前
已关闭
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