Lv5
1370 积分 2025-03-06 加入
Transglutaminase-catalysed cross-linking eliminates Penaeus chinensis tropomyosin allergenicity by altering protein structure
3小时前
已完结
Diagnosis and Management of Food Allergy
9小时前
已完结
Diagnosis and Management of Food Allergy
9小时前
已完结
Enzymatic crosslinking and food allergenicity: A comprehensive review
6天前
已完结
Assembly complexes of egg yolk low-density lipoprotein and Auricularia auricula polysaccharide stabilized high internal phase Pickering emulsions: Insights into the stabilization mechanism via fluid-fluid interaction between water and oil phases
9天前
已完结
Fabrication and characterization of a succinyl mung bean protein and arabic gum complex coacervate for curcumin encapsulation
14天前
已完结
郁李仁蛋白的改性研究及其在精油微胶囊中的应用
20天前
已完结
Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics
28天前
已完结
Development of arachin and basil seed gum composite gels for the encapsulation and controlled release of vitamin D 3
1个月前
已完结
Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics
1个月前
已完结
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