Lv3
388 积分 2023-09-28 加入
Selective Hydrolysis of Ovalbumin by Zr-Based Lacunary Polyoxotungstate in Surfactant Solutions
22天前
已完结
Effect of glycosylation with apple pectin, citrus pectin, mango pectin and sugar beet pectin on the physicochemical, interfacial and emulsifying properties of coconut protein isolate
28天前
已完结
Oleosome extraction: Challenges, innovations, and opportunities for industrial applications
29天前
已关闭
Effects of Salts and Surface Charge on the Biophysical Stability of a Low pI Monoclonal Antibody
2个月前
已完结
Impact of ultrasonic pretreatment on pumpkin seed protein: Effect on protease activities, protein structure, hydrolysis kinetics and functional properties
3个月前
已完结
Epigallocatechin gallate (EGCG) modification of structural and functional properties of whey protein isolate
3个月前
已完结
The Interaction Between Soybean Protein Isolate and EGCG and Tea Polyphenols: Effects on Protein Structure and Binding of Key Beany Flavor Substances
3个月前
已完结
Structural dynamics of camel milk proteins during digestion: Insights from 2D homo correlation and 2D hetero-correlation spectroscopy
3个月前
已完结
Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application
3个月前
已完结
Enhancing walnut butter with a pea protein isolate-pectin-pterostilbene complex: Physicochemical properties and stability analysis
4个月前
已完结
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