Lv11
10 积分 2025-01-27 加入
Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate
1小时前
待确认
High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration
2小时前
已完结
Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications
3小时前
已完结
Designing Gastric-Stable Adsorption Layers by Whey Protein–Pectin Complexation at the Oil–Water Interface
1个月前
已完结
Interactions between hydrolysed high methoxyl pectin and heat-treated egg white protein: Impact on emulsifying properties
1个月前
已关闭
Stereo-Selectivity of Human Serum Albumin to Enantiomeric and Isoelectronic Pollutants Dissected by Spectroscopy, Calorimetry and Bioinformatics
3个月前
已完结
Principles of fluorescence spectroscopy
3个月前
已完结
Co2+ binding to α-lactalbumin
3个月前
已完结
Proteomic signatures of healthy dietary patterns are associated with lower risks of major chronic diseases and mortality
4个月前
已完结
Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes
5个月前
已完结
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