Lv4
780 积分 2023-10-17 加入
Enhanced stability and rheological properties of myofibrillar proteins emulsions conferred by oat β-glucan: Insights into structural and interfacial interactions
1个月前
已完结
Protection effect of sodium alginate against heat-induced structural changes of lactoferrin molecules at neutral pH
1个月前
已完结
Thermal-induced alterations in complexes based on lactoferrin and low/high methoxyl pectin: Physicochemical, structural, and functional properties
1个月前
已完结
Interactions of .alpha.-lactalbumin and bovine serum albumin with .beta.-lactoglobulin in thermally induced gelation
1个月前
已完结
Molecular interaction between apo or holo α-lactalbumin and lysozyme: Formation of heterodimers as assessed by fluorescence measurements
1个月前
已完结
Growth Rates of a Human Colon Adenocarcinoma Cell Line are Regulated by the Milk Protein Alpha-Lactalbumin
1个月前
已完结
Recent Developments in Protein-Based Hydrogels for Advanced Drug Delivery Applications
2个月前
已完结
Stabilization of high internal phase emulsions by combination of polysaccharide and protein: Synergistic efficiency, mechanism, and application
2个月前
已完结
Soybean protein-soybean polysaccharide-EGCG ternary complex stabilized nanoemulsion and its application in loading pterostilbene: Emulsion stabilization mechanism, physical and digestion characteristics
2个月前
已完结
Thermal stability, antioxidant activity and bioavailability of pea protein–naringin Pickering emulsion for enhanced delivery applications
2个月前
已完结
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