Lv2
166 积分 2023-10-16 加入
Effect of protein–polyphenol interactions on the structural and digestive properties of pork myofibrillar proteins
1个月前
已完结
Polyphenols Improve the Digestibility of Eel Myofibrillar Protein by Alleviating Oxidation Through Noncovalent Interaction
1个月前
已完结
Characterization the non-covalent interactions between beta lactoglobulin and selected phenolic acids
1个月前
已完结
Insight into the Mechanism of Porcine Myofibrillar Protein Gel Properties Modulated by κ-Carrageenan
1个月前
已完结
Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions, rheological properties and microstructure
1个月前
已完结
Modulating Thiol pKa Promotes Disulfide Formation at Physiological pH: An Elegant Strategy To Design Disulfide Cross-Linked Hyaluronic Acid Hydrogels
1个月前
已完结
Rheology and scaling relations in the LAOS regime during the sol-gel transition
1个月前
已完结
MALDI-TOF-MS and in-depth dynamic simulations on the molecular forces determining the stability of the 4-hydroxybenzoic acid – β-Casein complex following UHT-like treatment
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
Differential modulation of myofibrillar protein gelation by monophenolic acids with divergent sidechain groups
2个月前
已完结
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