Lv41
544 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
3个月前
已完结
The fungal laccase‐catalyzed oxidation of EGCG and the characterization of its products
3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
3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
3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
3个月前
已关闭
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