Lv5
1260 积分 2023-08-01 加入
Comparative study on the in vitro digestive characteristics of surimi gels cross-linked by EGCG and/or TGase
5天前
已完结
Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex
5天前
已完结
The role of phloretin in the thermal degradation of myofibrillar protein induced by myofibril-bound serine protease: Insights into structural and molecular mechanisms
5天前
已关闭
Elucidating the synergistic mechanism of dextran and polyphenols in modulating thermal aggregation behavior and gel properties of myofibrillar protein induced by high temperature
5天前
已完结
Revealing the polyphenol modulation mechanism for in vitro gastric digestion properties of myofibrillar proteins via noncovalent interaction
5天前
已完结
A comparative study of the effects of three typical phenolic compound on surimi gel and its mechanism
5天前
已完结
Protein–polyphenol interactions in plant-based systems: Mechanisms, structure–function relationships, and nutritional implications
5天前
已完结
Copigmentation with Chlorogenic and Ferulic Acid Affected Color and Anthocyanin Stability in Model Beverages Colored with Sambucus peruviana, Sambucus nigra, and Daucus carota during Storage
1个月前
已完结
Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview
1个月前
已完结
Multifunctional RP/SA bilayer film with oregano essential oil and anthocyanins: Properties enhancement mechanism and application in pork
1个月前
已完结
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