Lv3
228 积分 2024-08-28 加入
Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding
1个月前
已完结
Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment
1个月前
已完结
Understanding structures and thermodynamics of β-cyclodextrin encapsulation of chlorogenic, caffeic and quinic acids: Implications for enriching antioxidant capacity and masking bitterness in coffee
1个月前
已完结
Effects of CaCl2 on the structure of high-density lipoprotein and low-density lipoprotein isolated from rapidly salted separated egg yolk
2个月前
已完结
Molecular dynamics study of the effects of static and oscillating electric fields in ovalbumin
2个月前
已完结
pH influence on the mechanisms of interaction between chitosan and ovalbumin: a multi-spectroscopic approach
2个月前
已完结
Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions
2个月前
已完结
Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure
2个月前
已完结
Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions
2个月前
已完结
Effects of different metal ions on the physicochemical properties and microstructure of egg white gel
6个月前
已完结
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