Lv4
502 积分 2024-09-05 加入
Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications
4小时前
已完结
Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols
14天前
已完结
Molecularly imprinted polymers for food applications: A review
29天前
已完结
Recent Insights into Protein-Polyphenol Complexes: Molecular Mechanisms, Processing Technologies, Synergistic Bioactivities, and Food Applications
1个月前
已完结
Improving ACE inhibitory activity of hazelnut peptide modified by plastein: Physicochemical properties and action mechanism
1个月前
已完结
Impact of covalent grafting of two flavonols (kaemperol and quercetin) to caseinate on in vitro digestibility and emulsifying properties of the caseinate-flavonol grafts
1个月前
已完结
Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate
1个月前
已完结
A comprehensive and critical review of the unstandardized Folin-Ciocalteu assay to determine the total content of polyphenols: The conundrum of the experimental factors and method validation
1个月前
已完结
A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution
1个月前
已完结
Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding
1个月前
已完结
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