Lv2
160 积分 2024-11-24 加入
Effect of Covalent Interaction with Chlorogenic Acid on the Allergenic Capacity of Ovalbumin
8天前
已完结
Structural and Functional Characterization of Laccase-Induced β-Lactoglobulin–Ferulic Acid–Chitosan Ternary Conjugates
3个月前
已完结
Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems
3个月前
已完结
Preparation and functional properties of rice bran globulin‐chitooligosaccharide‐quercetin‐resveratrol covalent complex
3个月前
已完结
Effect of interactions between glycosylated protein and tannic acid on the physicochemical stability of Pickering emulsions
3个月前
已完结
Covalent Whey Protein–Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties
4个月前
已完结
Sesame allergy: mechanisms, prevalence, allergens, residue detection, effects of processing and cross-reactivity
4个月前
已完结
Effects of rosmarinic acid on immune response and intestinal microbiota in ovalbumin‐induced intestinal allergy mice
4个月前
已完结
Conformation affects the potential allergenicity of ovalbumin after heating and glycation
7个月前
已完结
Sesame seed as an alternative plant protein source: A comprehensive physicochemical characterisation study for alkaline, salt and enzyme‐assisted extracted samples
7个月前
已完结
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