Lv11
18 积分 2023-07-10 加入
Novel Antioxidant Peptides Purified from Mulberry (Morus atropurpurea Roxb.) Leaf Protein Hydrolysates with Hemolysis Inhibition Ability and Cellular Antioxidant Activity
3小时前
待确认
Reverse microemulsion prepared by AOT/CTAB/SDS/Tween80 for extraction of tea residues protein
3小时前
已完结
Effect of saccharide structure on pea protein glycosylation and functionality
3天前
已完结
Ultrasound‐induced food protein‐stabilized emulsions: Exploring the governing principles from the protein structural perspective
4天前
已完结
Preparation strategy of hydrogel microsphere and its application in skin repair
17天前
已完结
A Narrative Review of Bioactive Hydrogel Microspheres: Ingredients, Modifications, Fabrications, Biological Functions, and Applications
17天前
已完结
Recent trends and innovations in smart and AI-based food packaging: A review
21天前
已完结
Physicochemical Properties and Metal Ion-Binding Capacity of Thermal-Induced Antarctic Krill Protein Aggregates under Different pH Conditions
24天前
已完结
Improving the texture properties and protein thermal stability of Antarctic krill (Euphausia superba) by L‐lysine marination
24天前
已完结
Construction and characterization of 3D printable whey isolate protein-carrageenan emulsion gels incorporating different vegetable oils
24天前
已完结
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