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100 积分 2023-12-01 加入
Biotinylated caffeic acid covalent binding with myofibrillar proteins in alkaline conditions: Identification of protein-phenol adducts and alterations in protein properties
16天前
已完结
Investigation into the impact of enzyme treatment on the structural characteristics of egg yolk protein and its correlation with flavor constituents
17天前
已完结
Noncovalent Polyphenol–Macromolecule Interactions and Their Effects on the Sensory Properties of Foods
18天前
已完结
Recent advances in protein–polyphenol interactions focusing on structural properties related to antioxidant activities
28天前
已完结
Effects of conjugated interactions between Perilla seed meal proteins and different polyphenols on the structural and functional properties of proteins
1个月前
已完结
Structural changes induced in bovine serum albumin by covalent attachment of chlorogenic acid
1个月前
已完结
Influence of Different Cations on Chemical Composition and Microstructure of Pidan White and Yolk During Pickling and Aging
1个月前
已完结
Modulating commercial pea protein gel properties through the addition of phenolic compounds
1个月前
已完结
Modification of the structure and function of myofibrillar protein by structurally relevant natural phenolic compounds
1个月前
已完结
Comparative study on textural and rheological properties between dry white salted noodle and yellow alkaline noodle as influenced by different tea extracts
1个月前
已完结
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