Lv4
436 积分 2024-10-10 加入
The mechanism of resveratrol stabilization and degradation by synergistic interactions between constituent proteins of whey protein
2个月前
已完结
Structural and surface hydrophobic remodeling of whey protein-linoleic acid-EGCG complex suppresses co-oxidation, attenuates allergenicity, and enhances bioactive functionalities under oxidative stress
2个月前
已完结
Glycosylation of whey protein-gallic acid conjugates with pectin: Improved emulsifying property and interfacial behavior
7个月前
已关闭
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