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30 积分 2026-04-20 加入
A novel Camellia oil microemulsion significantly enhances the bioaccessibility and antioxidant activity of curcumin: a comparative study with macroemulsion
10天前
已完结
Insight into the mechanism of synergy of ultrasound and high pressure homogenization on the emulsion stability and interfacial behaviors of α-lactalbumin with mogroside V
19天前
已完结
Characterization and antibacterial activity study of α-Lactalbumin-carvacrol complex
21天前
已完结
Preparation of enzymatically cross-linked α-lactalbumin nanoparticles and their application for encapsulating lycopene
21天前
已完结
Ultrasound and enzyme assisted preparation of novel lactoferrin-cereal phenolic acid conjugates: structural, physicochemical and functional properties
21天前
已完结
Phase behaviour of lactoferrin and β-lactoglobulin complexes: Revealing mechanisms from an integrated experimental and theoretical perspective
21天前
已完结
A biophysical and computational investigation of aggregation suppression effect of choline dodecyl prolate ionic liquid on alpha lactalbumin protein
22天前
已完结
Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics
1个月前
已完结
Structural characteristics and thermal stabilities of bovine, caprine and ovine lactoferrins with different iron saturation levels
1个月前
已完结
Using transglutaminase to cross‐link complexes of lactoferrin and α‐lactalbumin to increase thermal stability
1个月前
已完结
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