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20 积分 2024-06-27 加入
Correlation between Protein Features and the Properties of pH-Driven-Assembled Nanoparticles: Control of Particle Size
18小时前
已完结
Characterization of OSA-starch/tea polyphenol complexes with enhanced oil-water interfacial properties by molecular dynamics simulation and isothermal titration calorimetry
20天前
已完结
Enzymatic and Nonenzymatic Conjugates of Lactoferrin and (−)-Epigallocatechin Gallate: Formation, Structure, Functionality, and Allergenicity
23天前
已完结
Interaction of glycosylated legumin with EGCG and quercetin: structure and stability analysis
23天前
已完结
Interaction of chlorogenic acid with milk proteins analyzed by spectroscopic and modeling methods
25天前
已完结
Optimization of emulsion properties of chickpea protein and its application in food
7个月前
已完结
Enzymatic Production, Bioactivity, and Bitterness of Chickpea ( Cicer arietinum ) Peptides
7个月前
已完结
Yoghurt‐type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties
7个月前
已完结
Heterogeneity in Protein Folding and Unfolding Reactions
7个月前
已完结
The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility
8个月前
已完结
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