Lv3
230 积分 2025-02-27 加入
pH-dependent self-assembly of egg white protein hydrolysates: Structural mechanisms, emulsion stabilization, and co-delivery of bioactive compounds
26天前
已完结
Effect of glycosylation modification on structure and properties of soy protein isolate: A review
1个月前
已完结
Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein
1个月前
已完结
Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat
1个月前
已完结
How the ovalbumin modulates the conformation of zein through protein-protein interactions
2个月前
已完结
Synergistic effects of heating and ultrasonic co-treatment on pea protein functionality: Self-assembled protein carriers for enhanced resveratrol solubility
3个月前
已完结
Low- and intermediate-frequency ultrasound modification of millet protein: Implications for emulsifying and gelling properties
3个月前
已完结
Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity
3个月前
已完结
Assembly mechanism and interfacial behavior of potato protein-zein nanoparticles
3个月前
已完结
Effect of nano eggshell calcium on the structure, physicochemical, and gel properties of threadfin bream (Nemipterus virgatus) actomyosin
3个月前
已关闭
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