Lv3
238 积分 2024-11-22 加入
Fabrication of whey protein isolate fibrils-gallic acid complex high internal-phase Pickering emulsions: Dual functionality as a fat substitute and antioxidant
1天前
已完结
Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions
1天前
已完结
An overview of the functional properties of egg white proteins and their application in the food industry
2天前
已完结
Non-covalent interactions of the β-lactoglobulin-resveratrol complexes system: focus on binding mechanisms, interfacial properties, and functional properties
23天前
已完结
Preventing thermal aggregation of ovalbumin through dielectric-barrier discharge plasma treatment and enhancing its emulsification properties
1个月前
已完结
Isothermal titration calorimetry as a complementary method for investigating nanoparticle–protein interactions
2个月前
已完结
Co-aggregation of ovotransferrin and lysozyme
2个月前
已关闭
Mechanism of co-aggregation in a protein mixture with small additives
2个月前
已完结
Heteroprotein complex co-aggregation of ovalbumin and ovotransferrin: structure formation and thermodynamics
2个月前
已完结
Heteroprotein complex co-aggregation of ovalbumin and ovotransferrin: structure formation and thermodynamics
2个月前
已关闭
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