Lv4
462 积分 2025-09-21 加入
β-Lactoglobulin–chlorogenic acid conjugate-based nanoparticles for delivery of (−)-epigallocatechin-3-gallate
2个月前
已完结
Influence of the ionic strength on the heat-induced aggregation of the globular protein β-lactoglobulin at pH 7
3个月前
已完结
pH-Dependent Aggregation and Disaggregation of Native β-Lactoglobulin in Low Salt
3个月前
已完结
Electrostatically Driven Protein Aggregation: β-Lactoglobulin at Low Ionic Strength
3个月前
已完结
Combined Effect of pH and Temperature during Electroreduction of Whey Proteins
5个月前
已完结
Determination of food authenticity by enzyme-linked immunosorbent assay (ELISA)
5个月前
已完结
Development of an ELISA method to determine adulterated cow milk in camel milk
5个月前
已完结
In Vitro Fermentation Properties Are Determined by Starch–Lipid Complexes as an Entity Rather Than Their Constituent Mixture
7个月前
已完结
Impact of pH and protein/polysaccharide ratio on phycocyanin-okra polysaccharides complex
8个月前
已完结
Heat-induced interactions of β-lactoglobulin A and κ-casein B in a model system
8个月前
已完结
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