Lv6155
2260 积分 2025-09-16 加入
The effect of thermal ultrasonic treatment on the interaction between tea polyphenols and goat milk proteins at different ratios
12天前
已完结
Comparative structural, colloidal, and kinetic evaluation of yeast, soy, and whey proteins: uncovering the modification needs of yeast protein
14天前
已完结
Comparative structural, colloidal, and kinetic evaluation of yeast, soy, and whey proteins: uncovering the modification needs of yeast protein
19天前
已完结
Fabrication and characterisation of pea protein isolate‐chlorogenic acid nanoparticles
20天前
已完结
A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles
20天前
已完结
Structures and functions of the chlorogenic acid-reinforced starch composite
20天前
已完结
Optimizing yeast protein properties through moderate high-pressure homogenization: A study on structural and functional enhancements
25天前
已完结
Ginger starch–whey protein isolate composite gels: Structural regulation and swallowing suitability for dysphagia-oriented foods
26天前
已完结
Investigation into the site-specific binding interactions between chlorogenic acid and ovalbumin using multi-spectroscopic and in silico simulation studies
1个月前
已完结
Effect of Covalent Interaction with Chlorogenic Acid on the Allergenic Capacity of Ovalbumin
1个月前
已完结
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