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34 积分 2025-11-05 加入
Functional properties and sensitization of β-lactoglobulin were improved by covalent binding with exopolysaccharides and (−)-epigallocatechin gallate
1个月前
已完结
Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextrose
1个月前
已完结
Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide
1个月前
已完结
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
1个月前
已完结
Fractionation and characterization of soy β-conglycinin–dextran conjugates via macromolecular crowding environment and dry heating
1个月前
已完结
Allergenicity assessment of β-lactoglobulin ferulic acid–glucose conjugates
1个月前
已完结
Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid
1个月前
已完结
Examination of β-lactoglobulin-ferulic acid complexation at elevated temperature using biochemical spectroscopy, proteomics and molecular dynamics
1个月前
已完结
β-Lactoglobulin and sorghum phenolic compounds molecular binding: Interaction mechanism and thermal stability impact
2个月前
已完结
Enhancing the storage stability of mulberry anthocyanin extract through ternary complex with whey protein isolate and ferulic acid at neutral pH: Investigation of binding mechanisms
2个月前
已完结
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