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18 积分 2022-11-18 加入
Understanding of formation, gastrointestinal breakdown, and application of whey protein emulsion gels: Insights from intermolecular interactions
6天前
已完结
Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions
22天前
已完结
Absorption, metabolism, bioactivity, and biotransformation of epigallocatechin gallate
22天前
已完结
A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities
28天前
已完结
Kinetics of Astaxanthin Degradation in Three Types of Antarctic Krill (Euphausia superba) Oil during Storage
1个月前
已完结
From Sustainable Protein to Advanced Biomaterials: Structural and Functional Innovations of Filamentous Fungi in Food Systems
1个月前
已完结
Understanding of formation, gastrointestinal breakdown, and application of whey protein emulsion gels: Insights from intermolecular interactions
2个月前
已完结
Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms
2个月前
已完结
Polyphenols Improve the Digestibility of Eel Myofibrillar Protein by Alleviating Oxidation Through Noncovalent Interaction
2个月前
已完结
Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review
2个月前
已完结
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