Lv3
400 积分 2025-01-05 加入
Unveiling the breadmaking transformation: Structural and functional insights into Arabinoxylan
7天前
已完结
Discovery of novel DPP4 inhibitory peptides from egg yolk by machine learning and molecular docking: In vitro and in vivo validation
9天前
已完结
Promotion and monitor wound healing by anthocyanin enhanced light curing ε-poly-l-lysine hydrogel encapsulated Cu-MOF
9天前
已完结
Interaction mechanisms of κ-carrageenan, gum Arabic, xanthan gum, and sodium alginate with pork myofibrillar proteins: Impacts on heat-induced aggregation and in vitro digestive behaviors of proteins
14天前
已完结
Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates
15天前
已完结
Research advances in origin, applications, and interactions of resistant starch: Utilization for creation of healthier functional food products
19天前
已完结
Revealing the influence of oat β-glucan on the structural properties and digestive characteristics of rice starch: A perspective on different molecular weights
19天前
已完结
Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins
19天前
已完结
Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas)
19天前
已完结
Intelligent double-layer pads containing blueberry anthocyanins/citric acid/tricolor lake for chilled pork real-time freshness monitoring
23天前
已完结
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