Lv31
340 积分 2024-04-22 加入
Synergetic effects of whey protein isolate and naringin on physical and oxidative stability of oil-in-water emulsions
4小时前
已完结
Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes
7天前
已完结
Astaxanthin encapsulation in soybean protein isolate–sodium alginate complexes‐stabilized nanoemulsions: antioxidant activities, environmental stability, and in vitro digestibility
7天前
已完结
Effect of Covalent Interaction with Chlorogenic Acid on the Allergenic Capacity of Ovalbumin
2个月前
已完结
Effect of Covalent Interaction with Chlorogenic Acid on the Allergenic Capacity of Ovalbumin
2个月前
已完结
In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of β-Carotene-Loaded Emulsions Stabilized by Catechin–Egg White Protein Conjugates
2个月前
已完结
The structure, antioxidant and antibacterial properties of thiol-modified soy protein isolate induced by allicin
2个月前
已完结
An in vitro study on the free radical scavenging capacity of ergothioneine: comparison with reduced glutathione, uric acid and trolox
3个月前
已完结
Study of the mechanism of non-covalent interactions between chlorogenic acid and soy protein isolate: Multi-spectroscopic, in vitro, and computational docking analyses
4个月前
已完结
Soy protein isolate-catechin complexes conjugated by pre-heating treatment for enhancing emulsifying properties: Molecular structures and binding mechanisms
4个月前
已完结
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