Lv4
490 积分 2023-06-01 加入
Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic Compounds
1年前
已完结
Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates
1年前
已完结
The effects of ultra‐high‐pressure treatments combined with heat treatments on the antigenicity and structure of soy glycinin
1年前
已完结
High hydrostatic pressure treatment reduces the potential antigenicity of β‐conglycinin by changing the protein structure during in vitro digestion
1年前
已完结
The effects of thermal treatments on the antigenicity and structural properties of soybean glycinin
1年前
已关闭
Comparison of surface and foaming properties of soy lipophilic protein with those of glycinin and β-conglycinin
1年前
已关闭
Factors affecting sorghum protein digestibility
1年前
已关闭
Covalent and non-covalent interactions of cyanidin-3-O-glucoside with milk proteins revealed modifications in protein conformational structures, digestibility, and allergenic characteristics
1年前
已完结
Development of probiotic carriers using microbial transglutaminase-crosslinked soy protein isolate incorporated with agrowastes
1年前
已完结
Non-covalent Complexes Between β-lactoglobulin and Baicalein: Characteristics and Binding Properties
1年前
已完结
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