Lv5
948 积分 2024-11-22 加入
Promoting ovalbumin amyloid fibrils formation by cold plasma treatment and improving its emulsifying properties
1个月前
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
Preventing thermal aggregation of ovalbumin through dielectric-barrier discharge plasma treatment and enhancing its emulsification properties
1个月前
已完结
Unveiling the molecular interplay: phosvitin as a stabilizer of lactoferrin against thermal denaturation
1个月前
已关闭
Interfacial properties and stabilization mechanism of Pickering emulsions stabilized by collagen-aloe-emodin-chitosan ternary complexes: application as a fat substitute in biscuits
2个月前
已完结
Particle tracking microrheology of protein solutions
2个月前
已关闭
Structures, fabrication mechanisms, and emulsifying properties of self-assembled and spray-dried ternary complexes based on lactoferrin, oat β-glucan and curcumin: A comparison study
2个月前
已完结
Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing
2个月前
已完结
Inhibiting electrostatic aggregation between ovalbumin/S-ovalbumin and lysozyme to enhance egg white thermal stability
3个月前
已完结
Inhibiting electrostatic aggregation between ovalbumin/S-ovalbumin and lysozyme to enhance egg white thermal stability
3个月前
已关闭
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