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43 积分 2024-04-23 加入
Interaction between flaxseed gum and meat protein
7天前
已完结
Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties
10天前
已完结
Structural characterization and interfacial properties of yeast cytoplasmic protein crosslinked by laccase enzyme
11天前
已关闭
Optimizing yeast protein properties through moderate high-pressure homogenization: A study on structural and functional enhancements
13天前
已完结
Controlled formation of protein nanoparticles by enzymatic cross-linking of α-lactalbumin with horseradish peroxidase
13天前
已完结
Structural characteristics, emulsifying and foaming properties of laccase-crosslinked bovine α-lactalbumin mediated by caffeic acid
13天前
已完结
Laccase-aided protein modification: Effects on the structural properties of acidified sodium caseinate gels
13天前
已完结
A comprehensive review of emerging protein modification methods: modified properties and potential applications
1个月前
已完结
Effect of nanoemulsion-loaded hybrid biopolymeric hydrogel beads on the release kinetics, antioxidant potential and antibacterial activity of encapsulated curcumin
1个月前
已完结
A multi-responsive self-healing hydrogel for controlled release of curcumin
1个月前
已完结
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