Lv6
2540 积分 2023-02-02 加入
Both Hemocyanin and β-1,3-Glucan-Binding Protein from the Shrimp Shell of Litopenaeus vannamei Are Responsible for Its Color Change from Brown to Red during Thermal Processing
7天前
已完结
Stabilization and Anticancer Enhancing Activity of the Peptide Nisin by Cyclodextrin-Based Nanosponges against Colon and Breast Cancer Cells
23天前
已完结
Design and characterization of β-cyclodextrin-encapsulated walnut peptide-calcium-zinc chelates: physical characteristics, bitterness masking, stability, and sustained release
23天前
已完结
Potential Mechanisms of Casein Hexapeptide YPVEPF on Stress-Induced Anxiety and Insomnia Mice and Its Molecular Effects and Key Active Structure
1个月前
已完结
Altered Levels of Known Allergens in Cultured Primary Bovine Myoblasts for Cultivated Meat
1个月前
已完结
Exploring the self-assembly journey of oat globulin fibrils: From structural evolution to modified functionality
1个月前
已完结
On-Line Monitoring of Enzymatic Degumming of Soybean Oil Using Near-Infrared Spectroscopy
1个月前
已完结
In situ and real-time monitoring of an ultrasonic-assisted enzymatic hydrolysis process of corn gluten meal by a miniature near infrared spectrometer
1个月前
已完结
The application and development of artificial intelligence in functional food research
2个月前
已关闭
Current progress in umami peptides from blue foods: Preparation, screening, evaluation, synergistic effects, and taste mechanism
2个月前
已完结
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