Lv4
406 积分 2025-10-04 加入
Curcumin-modified gelatin nanocomplexes as novel food foaming Agents: Impact on foamability and interfacial properties
9天前
已完结
Thermal processing modulates the interaction between whey proteins with variable hydrolysis and polyphenols: Implications for structural and functional properties
25天前
已完结
Thermal processing modulates the interaction between whey proteins with variable hydrolysis and polyphenols: Implications for structural and functional properties
25天前
已完结
Dual decoration of quinoa protein isolate by different dietary polyphenols with covalent and noncovalent approaches: Structure characterization, conformational changes and functional properties
25天前
已关闭
Pre-homogenization heat treatment as a novel strategy to enhance oat milk stability: Unraveling the role of protein modification
1个月前
已完结
Pre-homogenization heat treatment as a novel strategy to enhance oat milk stability: Unraveling the role of protein modification
1个月前
已完结
Cold plasma enhanced gelation and thermal properties of oat protein and its application in a selected model food system
1个月前
已完结
Isolation, taste characterization and molecular docking study of novel umami peptides from Lactarius volemus (Fr.)
2个月前
已完结
Elucidating the synergistic mechanism of dextran and polyphenols in modulating thermal aggregation behavior and gel properties of myofibrillar protein induced by high temperature
2个月前
已完结
Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH
2个月前
已完结
Effects of Lycium barbarum polysaccharides (LBP) on immune function of mice
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