Lv5
870 积分 2025-10-30 加入
From spectral signatures to binding behavior: an integrated FTIR chemometric and NMR study of protein–procyanidin interactions under multifactorial conditions
3个月前
已关闭
Conjugation with gum acacia improved the ability of whey protein isolate-(−)-epigallocatechin-3-gallate covalent complexes to stabilize β-carotene emulsions
3个月前
已完结
Effects of antioxidants, proteins, and their combination on emulsion oxidation
3个月前
已完结
Thermal processing modulates the interaction between whey proteins with variable hydrolysis and polyphenols: Implications for structural and functional properties
3个月前
已完结
Enhancing the stability and gel network of Pickering emulsions via pH and salt regulation: a study on CNF/EGCG complexes
3个月前
已完结
From spectral signatures to binding behavior: an integrated FTIR chemometric and NMR study of protein–procyanidin interactions under multifactorial conditions
3个月前
已关闭
Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature
3个月前
已完结
Epigallocatechin gallate: Phytochemistry, bioavailability, utilization challenges, and strategies
3个月前
已完结
Heat treatment effect on whey protein–epigallocatechin gallate interaction: A fluorescence spectroscopic analysis
3个月前
已完结
Predominance of non-covalent interactions of polyphenols with milk proteins and their health promoting properties
3个月前
已完结
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