Lv23
170 积分 2025-10-04 加入
Non-covalent binding of chlorogenic acid to myofibrillar protein improved its bio-functionality properties and metabolic fate
21分钟前
已完结
The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests
1小时前
已完结
Cross‐linking effects of EGCG on myofibrillar protein from common carp ( Cyprinus carpio ) and the action mechanism
2小时前
已完结
Interactions between tea polyphenols and nutrients in food
2小时前
已完结
Effect of polyphenols on the rheology, microstructure and in vitro digestion of pea protein gels at various pH
4天前
已完结
The Interaction Between Soybean Protein Isolate and EGCG and Tea Polyphenols: Effects on Protein Structure and Binding of Key Beany Flavor Substances
7天前
已完结
Interaction of major tea polyphenols with bovine milk proteins and its effect on in vitro bioaccessibility of tea polyphenols
7天前
已完结
Roasted yerba mate (Ilex paraguariensis) infusions in bovine milk model before and after in vitro digestion: Bioaccessibility of phenolic compounds, antioxidant activity, protein-polyphenol interactions and bioactive peptides
7天前
已完结
Study on molecular mechanism and functional properties of non-covalently binding between whey protein and chlorogenic acid
8天前
已完结
The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests
14天前
已完结
Effects of Lycium barbarum polysaccharides (LBP) on immune function of mice
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