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22 积分 2024-11-23 加入
Quantitative determination of α-tocopherol distribution in a tributyrin/Brij 30/water model food emulsion
14小时前
待确认
Inhibition of Epigallocatechin-3-gallate/Protein Interaction by Methyl-β-cyclodextrin in Myofibrillar Protein Emulsion Gels under Oxidative Stress
17天前
已完结
PVPP−Polyphenol Complexes: A Molecular Approach
17天前
已完结
Comparisons between Myofibrillar Protein–Luteolin Conjugates Fabricated through Covalent and Noncovalent Modification
17天前
已完结
Conjugated autoxidizable triene (CAT) assay: A novel spectrophotometric method for determination of antioxidant capacity using triacylglycerol as ultraviolet probe
1个月前
已完结
Effect of heat treatments on foaming and physico-chemical properties of bovine and camel sodium caseinate
1个月前
已完结
Interfacial rheological properties of adsorbed protein layers and surfactants: a review
2个月前
已完结
Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures
2个月前
已完结
A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions
2个月前
已完结
Evaluation of the action of Tween 20 non-ionic surfactant during enzymatic hydrolysis of lignocellulose: Pretreatment, hydrolysis conditions and lignin structure
5个月前
已关闭
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