Lv61
2560 积分 2024-11-26 加入
A comprehensive review of calcium and ferrous ions chelating peptides: Preparation, structure and transport pathways
3小时前
已完结
Impact of Tea Polyphenols on the Regulation of Emulsion Stability of Mayonnaise: A Cooperative Effect Stabilization Mechanism Based on Lipid Oxidation Inhibition and Protein Conformational Regulation
1个月前
已完结
Physicochemical properties and oxidative stability of low-fat mayonnaise formulated with a whey protein–based antioxidant ternary conjugate
1个月前
已完结
Calcium-promoting peptide IWGR and EIY: Targeted screening based on the calcium-sensing receptor (CaSR), validation through in situ single-pass intestinal perfusion (SPIP), and analysis of calcium-promoting characteristics
1个月前
已关闭
Molecular interaction of yeast mannoproteins with grape anthocyanins: enhancing anthocyanins and color stability in juice
2个月前
已完结
Decoding the non-covalent interactions of berry polyphenols with β-lactoglobulin
2个月前
已完结
Interaction Between Plumbagin and Human Serum Albumin by Fluorescence Spectroscopy
3个月前
已完结
Catalytic chelation technique for the removal of heavy metal from Clarius batrachus (C. batrachus)
3个月前
已关闭
Interaction of mulberry anthocyanins with soybean protein isolate: effect on the stability of anthocyanins and protein in vitro digestion characteristics
3个月前
已完结
Binding mechanism and bioavailability of a novel phosvitin phosphopeptide (Glu-Asp-Asp-pSer-pSer) calcium complex
3个月前
已完结
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