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10 积分 2026-03-02 加入
A review of the biological activities of lactoferrin: mechanisms and potential applications
15天前
已完结
Complex formation of lactoferrin and whey protein hydrolysate: Multiscale structural analysis, thermal stability, and functionality
16天前
已完结
Improved thermal stability of lactoferrin and oxidative stability of Iron(II) sulfate by Co-encapsulation with low-methoxyl pectin
16天前
已完结
Improved thermal stability of lactoferrin and oxidative stability of Iron(II) sulfate by Co-encapsulation with low-methoxyl pectin
16天前
已完结
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
21天前
已完结
Whey Protein Nutrition in Sports: Action Mechanisms and Gaps in Research
22天前
已完结
Lactoferrin Relieves Deoxynivalenol-Induced Oxidative Stress and Inflammatory Response by Modulating the Nrf2/MAPK Pathways in the Liver
22天前
已完结
Heterologous Expression, Digestive Stability, and Emerging Trends of Lactoferrin
23天前
已完结
Staphylococcus aureus in food safety: antimicrobial resistance, detection technologies, and future perspectives
1个月前
已完结
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods
1个月前
已完结
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