Lv2
110 积分 2023-12-01 加入
Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali
3个月前
已完结
Amelioration of ovalbumin gel properties by EGCG via protein aggregation, hydrogen, and van der Waals force
3个月前
已完结
Biotinylated caffeic acid covalent binding with myofibrillar proteins in alkaline conditions: Identification of protein-phenol adducts and alterations in protein properties
4个月前
已完结
Investigation into the impact of enzyme treatment on the structural characteristics of egg yolk protein and its correlation with flavor constituents
4个月前
已完结
Noncovalent Polyphenol–Macromolecule Interactions and Their Effects on the Sensory Properties of Foods
4个月前
已完结
Recent advances in protein–polyphenol interactions focusing on structural properties related to antioxidant activities
5个月前
已完结
Effects of conjugated interactions between Perilla seed meal proteins and different polyphenols on the structural and functional properties of proteins
5个月前
已完结
Structural changes induced in bovine serum albumin by covalent attachment of chlorogenic acid
5个月前
已完结
Influence of Different Cations on Chemical Composition and Microstructure of Pidan White and Yolk During Pickling and Aging
5个月前
已完结
Modulating commercial pea protein gel properties through the addition of phenolic compounds
5个月前
已完结
皖公网安备34019202002308
