Lv42
470 积分 2026-05-16 加入
Influence of pH on the Enzymic Oxidation of (+)-Catechin in Model Systems
3天前
已完结
Elucidating interaction mechanisms of catechin, proanthocyanidin, and tea polyphenol with porcine serum albumin: Insights into functional properties and complex formation
3天前
已完结
A novel method to prepare protein-polysaccharide conjugates with high grafting and low browning: Application in encapsulating curcumin
1个月前
已完结
Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes
1个月前
已完结
Molecular Interplay Between Plant Proteins and Polyphenols: pH as a Switch for Structural and Functional Assembly
1个月前
已完结
Formation and characterization of soy protein isolate-chitosan-epigallocatechin gallate ternary complexes: Molecular interactions and functional properties
1个月前
已完结
Co-delivery mechanism of curcumin/catechin complex by modified soy protein isolate: Emphasizing structure, functionality, and intermolecular interaction
1个月前
已完结
Soy protein isolate-catechin complexes conjugated by pre-heating treatment for enhancing emulsifying properties: Molecular structures and binding mechanisms
1个月前
已完结
Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics
1个月前
已完结
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