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1550 积分 2025-03-21 加入
Effects of polyphenolic compounds on the structure, allergenicity and gel properties of shrimp myofibrillar proteins
1个月前
已完结
Effect of flaxseed oil double emulsion with tea polyphenol on the gel characteristics, antioxidant property and water mobility in reduced‐fat pork batter
1个月前
已完结
From polyphenol to o ‐quinone: Occurrence, significance, and intervention strategies in foods and health implications
1个月前
已完结
The interactions of polyphenols with Fe and their application in Fenton/Fenton-like reactions
1个月前
已完结
Study of four polyphenol-Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties
2个月前
已完结
Effects of tea polyphenols on the quality of common carp ( Cyprinus carpio ) meat during the freezing process and its action mechanism
2个月前
已完结
Remodeling the structure of soy protein fibrils to hydrogels for co-encapsulation of (−)-epigallocatechin gallate (EGCG) and curcumin: Role of EGCG
2个月前
已完结
Improvement of gel quality and emulsion stability of high-dose gallic acid-modified myofibrillar protein by zein nanosystems: emphasizing the role of anionic polysaccharides
2个月前
已完结
Effects of tea polyphenols on the quality of common carp ( Cyprinus carpio ) meat during the freezing process and its action mechanism
2个月前
已完结
Enhancing garlic-clove shaped gel properties of mandarin fish (Siniperca chuatsi) myofibrillar protein with prickly ash extracts: Underlying roles of polyphenols
2个月前
已完结
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