Lv31
294 积分 2025-04-25 加入
Characterisation of whey protein–polyphenol conjugates prepared by the noncovalent and covalent methods for their effect on the functional properties of whey proteins
1个月前
已完结
The fungal laccase‐catalyzed oxidation of EGCG and the characterization of its products
1个月前
已完结
Calcium chloride treatment maintains quality and enhances antioxidant capacity of fresh-cut carrots through modulating DcCMLs-DcCAMTA3-mediated phenylpropanoid pathway
2个月前
已完结
Synergistic effect of edible salts on the physicochemical properties of whey protein Isolate-Carrageenan complexes and their Application as foam and emulsion Stabilizers
2个月前
已完结
Complexation mechanism of high-amylose corn starch and myristic acid in CaCl2 aqueous solution: The role of Ca2+ coordination structure
2个月前
已关闭
Interactions of pea protein with three sulfur-containing flavor compounds: Insights into molecule structural, non-covalent, and binding mechanisms
4个月前
已完结
Effects of high-intensity ultrasound, high-pressure processing, and their combination with pH-shifting on the techno-functionality and digestibility of melon seed protein isolate
5个月前
已完结
Evaluation of in vitro whey protein digestibility in a protein-catechins model system mimicking milk chocolate: Interaction with flavonoids does not hinder protein bioaccessibility
5个月前
已完结
Soluble Protein Content, Bioactive Compounds and the Antioxidant Activity in Seeds of Ten Rheum tanguticum Lines from Qinghai‐Tibet Plateau
5个月前
已完结
Effects of high-intensity ultrasound, high-pressure processing, and their combination with pH-shifting on the techno-functionality and digestibility of melon seed protein isolate
5个月前
已完结
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