Lv4
702 积分 2025-09-15 加入
Role of pectin degree of esterification in the structural assembly and oxidative stability of WPI–citrus Pectin–EGCG conjugates stabilized emulsion
16小时前
已完结
Natural yeast proteins as pickering particles: structural features driving their emulsification behavior
2天前
已完结
Structural and functional optimization of egg white protein hydrogels by succinylation: Gel properties and mineral enrichment
2天前
已完结
Mechanisms of ultrasound-synergized polyphenol enhancing the foaming properties of ovalbumin: Focus on interfacial behavior and microstructure
2天前
已完结
High-performance emulsions via phosphorylated HDL/phosvitin interface engineering: Characterization, stability, and curcumin protection
3天前
已完结
A waste valorization through incorporation strategy: Phosvitin-mango peel polyphenol compålexes with enhanced antioxidant and anti-aggregation functionalities
3天前
已完结
Covalent and Noncovalent Complexation of Phosvitin and Gallic Acid: Effects on Protein Functionality and In Vitro Digestion Properties
3天前
已完结
Interaction research of resveratrol and phosvitin based on fluorescence spectroscopy and molecular docking analysis
3天前
已完结
Polyphenol-driven structural alterations and antibacterial potency of the IgY-catechin complex
3天前
已完结
Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatment
3天前
已完结
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