Lv4
426 积分 2024-10-10 加入
Glycosylation of whey protein-gallic acid conjugates with pectin: Improved emulsifying property and interfacial behavior
20小时前
求助中
Proteins Make Tea Polyphenol EGCG Not Always Develop Satisfactory α-Glucosidase Inhibition: The Influences of Three Proteins on α-Glucosidase Inhibitory Activity of EGCG
3个月前
已完结
A stable double-emulsion system constructed by wheat gluten amyloid fibril and gellan gum: Application for co-delivery of anthocyanins and lutein
4个月前
已完结
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