Lv51
880 积分 2023-10-09 加入
The Formation and Disaggregation of Soy Protein Isolate Fibril: Effects of pH
11天前
已完结
Fabrication and characterisation of milk proteins-chitosan complex coacervates
23天前
已完结
Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups
23天前
已完结
Chemical synthesis of polysaccharide–protein and polysaccharide–peptide conjugates: A review
1个月前
已完结
Structural characterization and antitumor activity of a polysaccharide from ramulus mori
1个月前
已完结
Milk Protein‒Polysaccharide Interactions in Food Systems
1个月前
已完结
Preparation, Properties and Application in Electrospinning of Tremella Polysaccharide–Protein Complex
1个月前
已完结
Free radical scavenging, antioxidant and cancer chemoprevention by grape seed proanthocyanidin: An overview
1个月前
已完结
Enhanced solubility, thermal stability and antioxidant activity of resveratrol by complexation with ovalbumin amyloid-like fibrils: Effect of pH
1个月前
已完结
Insighting the effect of ultrasound-assisted polyphenol non-covalent binding on the functional properties of myofibrillar proteins from golden threadfin (Nemipterus virgatus)
1个月前
已完结
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