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68 积分 2025-06-23 加入
Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin
23小时前
已完结
Evolution of amyloid fibril from lysozyme and subsequent encapsulation of curcumin
8天前
已完结
Evolution of amyloid fibril from lysozyme and subsequent encapsulation of curcumin
8天前
已完结
Modulation of protein self-assembly via hydrolysis and metal ion coordination: Effects on EGCG encapsulation and controlled release
10天前
已完结
Heat sensitive protein-heat stable protein interaction: Synergistic enhancement in the thermal co-aggregation and gelation of lactoferrin and α-lactalbumin
14天前
已完结
Modulation of Formation, Physicochemical Properties, and Digestion of Ovotransferrin Nanofibrils with Covalent or Non-Covalent Bound Gallic Acid
14天前
已完结
Influence of thermal treatment on physical, structural characteristics and stability of lactoferrin, EGCG and high methoxylated pectin aggregates
15天前
已完结
Determination of native lactoferrin and other whey proteins at different pH conditions after UHT using reverse phase HPLC
23天前
已完结
Mechanistic insights into soy protein fibrillation regulated by CaCl2 concentration: Fibrillation kinetics, fibril morphology, and peptide composition
1个月前
已完结
Effects of Simulated Baking Conditions on the Formation Mechanism of Wheat Gluten Amyloid-like Fibrils
1个月前
已完结
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