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44 积分 2023-09-10 加入
Exploring the role of protein fibrillation in modulating water-in-oil-in-water emulsion properties: a study on rice bran protein
1天前
已关闭
Fibrils aggregation induced the conformationally flexible regions of rice bran protein to improve its stability of emulsion gel
1天前
已完结
Soy protein isolate‑sodium alginate emulsion gel co-construction of a dual network system for the development of three-dimensional simulated fats: Effect of sodium alginate concentration and calcium ion addition
20天前
已完结
Natural Phenolic‐Metal Framework Strengthened Mesona Chinensis Polysaccharides Microgels for Improved Viability of Probiotics to Alleviate the Liver Injury and Gut Microbiota Dysbiosis
1个月前
已完结
Laccase-catalyzed cross-linking of BSA mediated by tyrosine
2个月前
已完结
Laccase-catalyzed soy protein and gallic acid complexation: Effects on conformational structures and antioxidant activity
2个月前
已完结
Improving the functionality of pea protein with laccase-catalyzed crosslinking mediated by chlorogenic acid
2个月前
已完结
Oxidative cross-linking of potato proteins by fungal laccases: Reaction kinetics and effects on the structural and functional properties
2个月前
已完结
Laccase-catalyzed soy protein and gallic acid complexation: Effects on conformational structures and antioxidant activity
2个月前
已完结
Cross-Linking Proteins by Laccase-Catalyzed Oxidation: Importance Relative to Other Modifications
2个月前
已完结
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