Lv2
110 积分 2023-12-19 加入
Reducing the Allergenicity of α-Lactalbumin after Lipid Peroxidation
3天前
已完结
Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers
19天前
已完结
Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins
20天前
已完结
Changes in Protein Fluorescence in a Lipid–Protein Co-oxidizing Oleogel
24天前
已完结
Beyond Autoxidation and Lipoxygenases: Fatty Acid Oxidation Products in Plant Oils
25天前
已完结
The Chemistry of Protein Oxidation in Food
26天前
已完结
Changes in Lipid Profiles of Dried Clams (Mactra chinensis Philippi and Ruditapes philippinarum) during Accelerated Storage and Prediction of Shelf Life
28天前
已完结
Effects of malondialdehyde‐induced protein oxidation on the structural characteristics of rice protein
29天前
已完结
Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation
30天前
已完结
Effects of active modified atmosphere on lipid and protein oxidation, moisture migration and quality properties of beef steaks
1个月前
已完结
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