Lv11
40 积分 2026-03-02 加入
Integration of modern technologies to advance dietary assessment
21天前
已完结
Keeping off the weight with Akkermansia
21天前
已完结
Immunoassay-based identification of dairy thermal processing technology and mechanism analysis using lactoferrin as a model
27天前
已完结
Native and Thermally Modified Protein–Polyphenol Coassemblies: Lactoferrin-Based Nanoparticles and Submicrometer Particles as Protective Vehicles for (−)-Epigallocatechin-3-gallate
1个月前
已完结
A review of the biological activities of lactoferrin: mechanisms and potential applications
2个月前
已完结
Complex formation of lactoferrin and whey protein hydrolysate: Multiscale structural analysis, thermal stability, and functionality
2个月前
已完结
Improved thermal stability of lactoferrin and oxidative stability of Iron(II) sulfate by Co-encapsulation with low-methoxyl pectin
2个月前
已完结
Improved thermal stability of lactoferrin and oxidative stability of Iron(II) sulfate by Co-encapsulation with low-methoxyl pectin
2个月前
已完结
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
2个月前
已完结
Whey Protein Nutrition in Sports: Action Mechanisms and Gaps in Research
2个月前
已完结
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