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474 积分 2025-09-22 加入
The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems
1天前
待确认
The construction of self-protective ferritin nanocage to cross dynamic gastrointestinal barriers with improved delivery efficiency
3天前
已完结
Modification of plant proteins for improved functionality: A review
27天前
已完结
Insight into the Stabilization Mechanism of Succinylation Modification on Black Bean Protein Gels: Molecular Conformation, Microstructure, and Gel Properties
27天前
已完结
Ribosomal protein methylation: recent progress and future directions
3个月前
已完结
Dual anti-hyperuricemic and anti-gout effects of novel peptides: Xanthine oxidase inhibition, digestive properties, and TLRs-NF-κB pathway suppression in cellular models
5个月前
已完结
L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast
5个月前
已完结
Effect of epigallocatechin-3-gallate modification combined with mechanical pretreatment on the structural characteristics and Pickering emulsion stability of rice bran protein-polysaccharide-phenol natural complex
5个月前
已完结
Effect of l-histidine on the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin in low/high ionic strength solution
5个月前
已完结
Myofibrillar proteins’ intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l–arginine, l–lysine, or/and NaCl?
6个月前
已完结
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