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56 积分 2024-06-11 加入
Comprehensive application possibility: Construction hydrophilic, amphiphilic and hydrophobic system of modified zein by enzymatic or cysteine modification
21天前
已完结
Differentiating the effects of hydrophobic interaction and disulfide bond on the myofibrillar protein emulsion gels at the high temperature and the protein interfacial properties
1个月前
已完结
Elevating the critical gelling concentration of soy protein by disulfide bond cleavage during preheating treatment
1个月前
已完结
Effects of high hydrostatic pressure on the structural, physicochemical, and functional characteristics of buffalo milk casein
1个月前
已完结
Effects of Tweens on the Structure, interfacial Characteristics, and emulsifying and foaming properties of Ovalbumin
1个月前
已完结
Functional properties of peptides obtained from whey proteins by ficin extract hydrolysis
1个月前
已完结
Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk fermentation
1个月前
已完结
Comparative biological evaluation and identification of multifunctional endogenous and exogenous bioactive peptides in different matured Izmir Tulum cheeses
1个月前
已完结
From in silico to in vitro: Hydrolysis of cheese whey to obtain peptides with anti-aging and anti-hypertensive activities
1个月前
已完结
Effect of bioactive Rosa roxburghii Tratt fruit polysaccharide on the structure and emulsifying property of lactoferrin protein
1个月前
已完结
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