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36 积分 2026-01-24 加入
Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review
7天前
已完结
Heat-Induced Modifications of Pea Protein: Implications for Solubility and Digestion Behaviour
3个月前
已完结
Soluble Aggregates of Myofibrillar Proteins Engineered by Gallic Acid: Colloidal Structure and Resistance to In Vitro Gastric Digestion
3个月前
已完结
Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility
3个月前
已完结
Antioxidant Features of Humic Products by ABTS Assay
3个月前
已完结
Glycated modification of the protein from Rana chensinensis eggs by Millard reaction and its stability analysis in curcumin encapsulated emulsion system
3个月前
已完结
Changes of in vitro digestion rate and antioxidant activity of digestion products of ethanol-modified whey protein isolates
3个月前
已完结
Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes
3个月前
已完结
Protein- and peptide-based electrospun nanofibers in medical biomaterials
3个月前
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Dairy and plant proteins as natural food emulsifiers
3个月前
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